- For the chocolate torte:
- 8 ounces dark or bittersweet chocolate, chopped
- 12 Tbsp butter (6 oz)
- 1 ½ cup Zulka Morena sugar, divided
- ½ tsp sea salt
- 1 tsp vanilla extract
- 6 large eggs
- 1 ½ oz cocoa powder
- Hot water (enough for a water bath)
- For the Raspberry Sauce:
- 12 oz frozen raspberries, thawed
- ½ cup Zulka Morena sugar
- 2 tsp lemon juice
- Optional: fresh raspberries for garnish
Preheat oven to 3500 F. Make sure there is a rack set to the middle of the oven. Grease the bottom and sides of a 9” springform pan with butter. Place the pan over parchment paper and trace around the bottom to make a circle. Cut the circle of parchment out and place in the pan. Grease the parchment with butter. Take 3 pieces of foil just large enough to reach up the sides of the pan and place the springform pan on top. Tightly wrap the foil up the sides, overlapping if necessary. Place the foil wrapped pan in a larger baking pan that is deep enough to hold water that will reach up the sides of the springform pan.
In either a microwave safe bowl or in a pan set over a pot of simmering water, melt the dark chocolate with the butter, ½ c of the Zulka Morena sugar, salt and vanilla extract. Stir occasionally until it is fully melted. Remove from heat and set aside to cool.
In a large bowl use an electric mixer to combine the eggs and the remaining cup of Zulka Morena sugar. Beat on medium until thickened and pale, about 10 minutes. Stir in the melted chocolate mixture. Mix on low until fully combined, about one minute. Sift the cocoa powder over the top and fold in with a spatula until fully mixed.
Pour into prepared pan evenly and place foil over the top of the cake. Place the pan inside the baking pan and pour hot water into the baking pan so it reaches almost halfway up the sides.
Place the pan in the oven and bake for 50 minutes or until the top is set and a toothpick comes out wet but with no batter stuck to it.
Once done, remove the springform pan from the water bath and let cool completely in the pan. Keep covered with foil and chill in the refrigerator overnight. When ready to serve, remove the sides of the springform pan and invert the cake on a serving platter. Remove the bottom of the springform pan and carefully peel off the parchment.
To make the raspberry sauce:
Combine the raspberries, sugar and juice in a saucepan and bring to a boil. Lower heat and let simmer until the raspberries have released their juices, smashing the raspberries against the side of the pan to help release more. Transfer to a blender and blend well. Pour mixture into a strainer over a bowl and scrape well with a spatula to get all the puree into the bowl, leaving the seeds in the strainer. Keep mixture chilled until ready to use.
Serve at room temperature with the raspberry sauce and fresh raspberries for garnish.
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