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Chocolate Heart Torte with Raspberries
in Diana's Recipe Book
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| Servings: 16 |
| Comments: A very simple and almost "flourless" cake to make for Valentine's Day. Seedless Strawberry Jam and Fresh Strawberries can be substituted for the Raspberries in this delightful recipe. Enjoy! |
Ingredients:  Torte: 14 ounces bittersweet or semisweet chocolate, coarsely chopped 1/2 cup butter 1/4 cup milk 5 eggs 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/4 cup all-purpose flour Topping: 1/4 cup seedless red raspberry or strawberry jam 1 1//2 to 2 cups fresh raspberries or strawberries Sifted confectioners' sugar (optional) |
| Instructions: 1. Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round springform pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes. 2. In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan. 3. Bake in a 325 degree F (160 C) oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you won't be able use a traditional cake doneness test). The torte should be done after 30 to 35 minutes, even though the center will still appear to be underbaked.) 4. Cool torte in pan on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days. 5. To serve, bring torte to room temperature. In a small saucepan melt jam; cool. Spread jam on top of torte. Cover jam with raspberries (or strawberries, if using), stem sides down. If desired, before serving, dust with powdered sugar. Makes 16 servings. |
| Date: February 5, 2003 |