Flourless Chocolate Torte with Raspberry Sauce

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:

1. Melt chocolate and butter in a bowl over a double boiler. 

2. Incorporate the eggs one at a time 

3. Line an 8” square baking pan with parchment paper and pour mixture into pan and cover w/ aluminum foil 

4. Bake in a water bath at 350 degrees for 40 - 45 minutes. 

5. Take cover off and let cool to room temperature before refrigerating.

6. 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.