Shelly's Recipe

CHOCOLATE TRUFFLE TORTE III

Category: Tortes

1/2 cup butter, melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1/2 cup confectioners sugar
4 eggs
1/2 cup very finely ground almonds
1/2 cup sour cream
1/4 cup flour

Frosting
4 (1 oz) squares semi-sweet baking chocolate, melted
2 tbsp butter, melted
2 tbsp honey

Sauce
1 (10 oz) pkg frozen raspberries in syrup, thawed
2 tsp cornstarch

Heat oven to 350. Grease 9 inch round cake pan. Line with aluminum foil, leaving excess foil over edges; grease foil. Set aside.

Melt 1/2 cup butter and 8 squares chocolate in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 3 minutes); set aside.

Combine confectioners sugar and eggs in large bowl. Beat at high speed, scraping bowl often, until light in color and foamy (4 to 5 minutes). Add all remaining torte ingredients. Continue beating, scraping bowl often, until well mixed. Add chocolate mixture. Continue beating, scraping bowl often, until well mixed.

Spread batter into prepared pan. Bake for 30 to 35 minutes or until firm to the touch. (DO NOT OVERBAKE.) Cool on wire cooling rack 30 minutes. Remove from pan by lifting aluminum foil. Remove aluminum foil; place onto serving plate.

Place all frosting ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth (2 to 3 minutes). Frost top and sides of torte with chocolate mixture. Refrigerate at least 1 hour or until firm.

Meanwhile, press raspberries through fine wire strainer; discard seeds. (Strain raspberries again, if seeds still remain.)

Place strained raspberries and cornstarch in 1-quart saucepan; stir with wire whisk until combined. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 6 minutes). Boil, stirring constantly, until slightly thickened (2 to 3 minutes). Cool 5 minutes; stir. Cover; refrigerate until serving time.

To serve, spoon 1 to 2 tbsp raspberry sauce on individual dessert plates; place slice of torte on top of sauce.

TIP: Torte and sauce can be made 1 to 2 days ahead. Store covered in refrigerator.