Decadent Raspberry Chocolate Torte
👩🍳 Ingredients:
8 oz dark chocolate, finely chopped
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
5 large eggs, separated
1/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp pure vanilla extract
1/4 tsp salt
1 cup raspberry preserves
Fresh raspberries and powdered sugar for garnish
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, beat the egg yolks with 1 cup of sugar until pale and thick. Stir in the melted chocolate mixture, vanilla extract, flour, and cocoa powder until well combined.
In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the chocolate mixture in thirds, being careful not to deflate the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs. Let cool in the pan.
Once cooled, release the torte from the pan. Spread a layer of raspberry preserves over the top and garnish with fresh raspberries and a dusting of powdered sugar.
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