Flourless Chocolate Torte with Raspberry Gastrique
Flourless Chocolate Torte
1lb Good quality semi-sweet chocolate, chopped into pieces
8oz Unsalted butter, cut into 1/2" pieces
6 ea Whole eggs
Melt chocolate and butter together in a large bowl over a double boiler. (Do not use a microwave or a saucepan directly, if this chocolate scorches in the least it will show in the flavor.)
Warm eggs to about 100 degrees over a double boiler.
Beat eggs in a stand mixer with whip attachment until triple the volume.
Carefully fold eggs into chocolate mixture.
Pour mixture into a prepped 9" springform pan fitted with a parchment sheet.
Bake at 350 for 12 minutes.
Cool in pan till set. Freeze cake overnight.
Cover in chocolate ganache. Refrigerate till ganache sets. Garnish as you wish.
1 Cup Sugar
2 tb Chambord
1 cup fresh raspberries
1 tsp cornstarch
1 tsp water
2 tsp butter
Add sugar to saucepan with heavy bottom. Add water, just to wet the sugar. Heat until turns a nice amber color. Remove from heat and carefully, slowly add Chambord. Mixture will bubble and crackle. DO NOT TOUCH. Return to heat until it starts to soften again. Add respberries and mix until incorporated. Cook on med to low until berries are completely melted into mixture. Mix together remaining water and cornstarch to make a slurry. Slowly dizzle into the berry/ sugar mixture on the heat until it starts to thicken. Remove from heat and slowly pour over a fine sifter to remove all the berry seeds. Discard seeds. Add butter to the liquid and mix until smooth.