Chocolate orange torte with raspberry coulis

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Photo: wefacecook.com

Prep Time:
25 minutes
Cooking Time:
50 minutes
Servings:
14


  • For the Chocolate orange torte with raspberry coulis:
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  • main ingredients:
  • butter Pageturner Cookbook
  • chocolate Pageturner Cookbook
  • eggs Pageturner Cookbook
  • raspberry Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Belgium Pageturner Cookbook
  • Pageturner Cookbook
  • Switzerland Pageturner Cookbook
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    Ingredients

    • 1 1/2 cups unsalted butter
      12 ounces semisweet chocolate, coarsely chopped
      3/4 cup sugar
      3/4 cup orange juice
      2 tablespoons orange liqueur
      1 teaspoon vanilla
      6 eggs
      sifted unsweetened cocoa powder

      Raspberry coulis:
      1 package frozen unsweetened raspberries, thawed
      1 tablespoon sugar
      1 tablespoon orange liqueur

    Directions

    Preheat oven to 350 degrees.
    Line bottom on 9-inch springform pan with parchment paper.
    Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
    Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
    Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
    Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
    Raspberry coulis:
    Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
    Invert cake onto serving plate.
    Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.

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