Ingredients
For the cake:
8 oz dark chocolate, cut into pieces
4 oz. milk chocolate, cut into pieces
1/2 lb. butter, cut into pieces
6 eggs
For the raspberry sauce:
1 pint raspberries
1/3 C. sugar
½ lemon, zested and juiced
Method:
Melt chocolate and butter in a bowl over a double boiler.
Incorporate the eggs one at a time
Line an 8” square baking pan with parchment paper and pour mixture into pan and cover w/ aluminum foil
Bake in a water bath at 350 degrees for 40 - 45 minutes.
Take cover off and let cool to room temperature before refrigerating.
Refrigerate for at least 2 hours.
To serve: Cut out pieces of torte with a very hot knife dipped in hot water (water wiped off), plate and let come to room temperature to serve.
For the Raspberry Sauce:
Combine the raspberries, sugar, lemon juice and zest in a small saucepan. Over medium heat, melt the sugar and mash the raspberries down to make a nice syrupy consistency. Remove from heat and place in a blender and puree. Strain the mixture completely, removing all the seeds. Set aside and use at room temperature or chilled.