Chocolate Grand Marnier Torte

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 5 eggs
• 10 ounces semi-sweet chocolate baking squares or 10 ounces bittersweet chocolate squares, cut up
• 2 ounces unsweetened chocolate squares, cut up
• 8 ounces butter
• 1/4 cup grand marnier or 1/4 cup other orange-flavored liqueur
• 2 (12 ounce) bags frozen unsweetened raspberries, thawed
• 3/4 cup powdered sugar
• 2 tablespoons grand marnier or 2 tablespoons raspberry liqueur or 2 tablespoons other your favorite liqueur, of your choice
• whipped cream, to garnish

Recipe

• 1 preheat oven to 400 degrees.
• 2 butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
• 3 in a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
• 4 meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
• 5 in a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
• 6 add chocolate mixture and grand marnier and beat until well blended.
• 7 turn into the prepared springform pan.
• 8 bake 15-18 minutes, or until almost set.
• 9 let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
• 10 remove cake from refrigerator at least one hour before serving.
• 11 run a sharp knife around sides of cake and remove sides of springform pan.
• 12 cut into slices, taking care not to cut/include wax paper with serving.
• 13 serve in a pool of raspberry sauce and top with whipped cream.
• 14 raspberry sauce: in a food processor, combine thawed raspberries and powdered sugar; process until smooth; add grand marnier and process to blend well.
• 15 to remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
• 16 serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.