Chocolate-Espresso Torte with Raspberry Sauce

Chocolate-Espresso Torte with Raspberry Sauce
Photo by James Carrier

Ingredients

  • 5 cups raspberries, rinsed
  • 6 large eggs
  • Fresh mint sprigs, rinsed
  • ¾ pound bittersweet or semisweet chocolate, chopped
  • 1 cup marionberries or blackberries
  • About 1 cup sugar
  • ½ cup espresso
  • + 1 more ingredients
    • About 1 ½ cups (¾ lb.) butter or margarine, cut into chunks

1. Butter and flour an 8-inch cheesecake pan. 2. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes. 3. In a bowl, beat eggs to blend. Whisk in chocolate mixture unt...

View full recipe at My Recipes

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