This torte is to die for. I've made this several times for gourmet parties. If you like chocolate and raspberries, you will absolutely love this torte.
White Chocolate-Fudge Torte
Cake
16 oz semisweet chocolate
1 cup unsalted butter
6 eggs
Topping
1 cup white chocolate chunks or white vanilla chips, melted
1 (8oz) container heavy whipping cream
1 (8oz) cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white crème de cacao, if desired
½ cup miniature semisweet chocolate chips, if desired
Raspberry Sauce
1 (10oz) pkg. frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly
Heat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cool.
Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
Bake at 400 F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 ½ hours or until completely cooled. Refrigerate
1½ hours or until firm.
Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Spread over cake. Refrigerate until firm, 1 hour or overnight.
To prepare sauce, drain raspberries syrup. Add water to syrup to make ¾ cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator. 16 servings
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