Love Tort

Love Tort

Love Torte

 

15 oz bittersweet or semi sweet chocolate
1/2 cup butter
1/4 cup milk
5 eggs
1 tsp. pure vanilla extract
1/2 cup sugar
1/4 cup flour
1/4 cup seedless raspberry jam OR 1/4 cup raspberry puree, sweetened to taste
one pint of raspberries, fresh
powdered sugar

Grease the bottom section of an 8" heart shaped pan with removable bottom (If you cannot find one of these, you may substitute a springform pan or other 8" pan with removable bottom). Set aside. Chop 14 oz of chocolate reserve remaining for grating over dessert. Heat milk, butter, and chopped chocolate in top of double boiler until melted and smooth. Cool 20 minutes. In the meantime, preheat oven to 325 degree oven. In large bowl, beat eggs and vanilla on low for 1 minute. Add sugar and flour, then beat on high for 10 minutes. Be sure to time this step accurately. Gently stir chocolate into egg mixture. Spread batter evenly in pan, then place on another, shallow baking pan and place in center of oven. Bake 30 minutes (35 for springform) or until cake is slightly puffed on outer 1/3 of top. Remove heart pan from baking pan and set on a wire rack to cool for 20 minutes. Remove sides and continue cooling 2-3 hours or until completely cool. Remove cake to serving plate, wrap in foil and chill several hours (can be held up to 48 hours at this point.) Bring cake to room temp. In a small sauce pan heat raspberry jam until melted; cool. (Or use raspberry puree). Spread over top of cake, then place Raspberries, hole side down, over entire cake. Dust with powdered sugar, then grated chocolate from remaining ounce. Serve in small slices, as is, or with whipped cream, or creme anglais.

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