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Chocolate Torte with Raspberry Coulis https://www.metro.ca/userfiles/image/recipes/Torte-chocolat-coulis-framboises-1558.jpg PT1H30M PT1H00M PT14H30M
Pre-heat oven to 350°F / 180°C.In the top of a double boiler, melt butter, chocolate and sugar with orange juice, stirring constantly.Remove from heat and add vanilla. Blend and cool until mixture reaches room temperature.Whisk in eggs, one at a time.Pour mixture into a 9" (22 cm) springform pan lined with parchment paper.Bake at 350°F / 180°C for 40-45 minutes or until the rim is a bit crispy and the centre resists light pressure.Cool on a cake rack.Cover with plastic wrap and chill at least 12 hours in refrigerator.To serve, turn torte out on a serving platter. Sift icing sugar over top. Cut into pieces and top with raspberry coulis.Purée raspberries in a blender or food processor.Sieve purée to remove seeds.Mix in sugar.
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1 1/2 cup (375 mL) unsalted butter, softened 12 oz (350 g) semi-sweet chocolate, chopped coarsely 3/4 cup (190 mL) sugar 3/4 cup (190 mL) orange juice 1 tsp. (5 mL) vanilla 6 egg icing sugar to taste raspberry coulis to taste 3 cup (750 mL) fresh or frozen unsweetened raspberries 2 Tbsp. (30 mL) sugar
Chocolate Torte with Raspberry Coulis

Chocolate Torte with Raspberry Coulis

Rate this recipe
3 Votes
12
servings
1:30
Preparation
1:00
COOKING
14:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cup
    (375 mL)
    unsalted butter, softened
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  • 12 oz
    (350 g)
    semi-sweet chocolate, chopped coarsely
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  • 3/4 cup
    (190 mL)
    sugar
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  • 3/4 cup
    (190 mL)
    orange juice
  • 1 tsp.
    (5 mL)
    vanilla
  • 6
    egg

  • icing sugar to taste

  • raspberry coulis to taste
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    RASPBERRIES OR GOLDENBERRIES

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  • 3 cup
    (750 mL)
    fresh or frozen unsweetened raspberries
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    170 g, PRODUCT OF U.S.A. OR MEXICO or 200 g, PRODUCT OF COLOMBIA


  • 2 Tbsp.
    (30 mL)
    sugar
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    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

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    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Pre-heat oven to 350°F / 180°C.

In the top of a double boiler, melt butter, chocolate and sugar with orange juice, stirring constantly.

Remove from heat and add vanilla. Blend and cool until mixture reaches room temperature.

Whisk in eggs, one at a time.

Pour mixture into a 9" (22 cm) springform pan lined with parchment paper.

Bake at 350°F / 180°C for 40-45 minutes or until the rim is a bit crispy and the centre resists light pressure.

Cool on a cake rack.

Cover with plastic wrap and chill at least 12 hours in refrigerator.

To serve, turn torte out on a serving platter. Sift icing sugar over top. Cut into pieces and top with raspberry coulis.

Purée raspberries in a blender or food processor.

Sieve purée to remove seeds.

Mix in sugar.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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