Dark Chocolate Torte

Yield: 16 servings

Preparation Time: and Active Time: 30 min; Total Time: several hours

Ingredients

5 (3 ounces each) dark chocolate 60% cocoa bars, chopped

1 1/2 cups Wild Harvest Organic Unsalted Butter, cubed

1 cup Wild Harvest Organic Raw Cane Sugar

1/4 cup raspberry flavored liqueur

8 Wild Harvest Organic Large Brown Eggs

1/2 teaspoon finely ground sea salt

Freshly whipped cream

Fresh raspberries

Add To

Directions:

Generously grease bottom and sides of a 9-inch spring form pan; wrap bottom and sides of pan with aluminum foil and set in large roasting pan. Set aside.

In medium saucepan, over medium-low heat, combine chocolate, butter and sugar. Stir constantly until melted and smooth. Remove from heat and let cool slightly; stir in liqueur.

Separate three eggs; place yolks in large bowl (keep whites for another use). Add remaining 5 eggs to bowl. Using electric mixer, beat eggs on medium for 2 minutes. Stir in chocolate until well combined.

Pour into prepared pan. Fill roasting pan with hot water about 1/4 the way up spring form pan. Carefully place in a preheated 350 degree F oven. Bake until edge is set and center is still slightly soft (about 25 minutes).

Carefully remove spring form pan from water and place on a cooling rack; cool completely. Remove foil and cover; refrigerate several hours or overnight. Serve with whipped cream and raspberries.

Recipe and photo used with permission from Wild Harvest

Please note that some ingredients and brands may not be available in every store.

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