Double-Chocolate Soufflé Torte with Raspberry Sauce

Double-Chocolate Soufflé Torte with Raspberry Sauce
Photo by Randy Mayor

Ingredients

  • 3 tablespoons butter, softened
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • Cooking spray
  • 3 ounces semisweet chocolate, chopped
  • 4 large egg whites
  • ¼ cup fat-free milk
  • + 13 more ingredients
    • Torte:
    • 1 tablespoon Grand Marnier (orange-flavored liqueur)
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • 1 large egg
    • 1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
    • ¾ cup sugar, divided
    • Sauce:
    • 1 tablespoon cornstarch
    • ¼ cup Dutch process cocoa or unsweetened cocoa
    • 1 cup water
    • 2 tablespoons Grand Marnier (orange-flavored liqueur)
    • 2 tablespoons cornstarch

To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tablespoon liqueur. Pour sauce ...

View full recipe at My Recipes

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