CHOCOLATE ORANGE TORTE WITH RASPBERRY
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
sifted unsweetened cocoa powder
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur
Preheat oven to
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.
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.