I love chocolate, but I don’t love it super sweet. This recipe uses 85% chocolate and little sugar, resulting in a very dense and dark torte. Red raspberries, Chambord liqueur in the torte itself, and each slice topped with Raspberry Chambord Sauce marry the intense tart flavors of chocolate and raspberry in this elegant dessert. I like to make the sauce while the torte cools. As this chocolate cake is very rich, it will easily serve 16.
1-2 tablespoons butter
1½ teaspoons superfine sugar, for dusting
10.5 ounces dark chocolate (85%), broken into pieces
2 sticks unsalted butter, sliced into ¼-inch pats
¼ cup superfine sugar
1 tablespoon cocoa powder
3 teaspoons vanilla
1 tablespoon Chambord liqueur
3-4 cups boiling water, about a teapot full
cocoa powder, for dusting
½ recipe Raspberry Chambord Sauce
fresh red raspberries
Prepare the Springform Pan
Butter the sides and bottom of the springform pan. Cut a 9-inch circle of parchment paper to use as a lining, and place it onto the buttered base of the pan. Butter the paper and sprinkle it with the 1½ teaspoons of superfine sugar. Tap and shake the pan to even out the sugar across the base.
Tear a piece of foil three times as long as the springform pan diameter—roughly 27-30 inches.
Fold it in half once, doubling it. Place the pan on top of the foil and push up on the sides all the way around to form a lining of foil around the pan. This is to keep water from leaking into the cake when it’s placed into a larger pan of hot water while baking.
Preheat the oven to 325°F.
Prepare the Chocolate Batter
Over low heat, melt the chocolate and butter together slowly, stirring with a wooden spoon. Remove from heat immediately once the mixture is smooth. Do not overcook, or the chocolate will turn grainy.
With the electric mixer, beat the eggs and ¼ cup of superfine sugar just until combined, about a minute. Sprinkle the 1T of cocoa, 3t vanilla, and 1T Chambord into the eggs and sugar and beat another minute or two. Fold the still-warm chocolate and butter into the egg mixture until it is well blended.
Bake the Torte
Pour the batter into the prepared springform pan, gently tapping the pan to even it out and remove any air bubbles. Place the pan into the larger shallow pan, and pour the boiling water into the space between the two pans until it reaches halfway up the sides of the springform pan, but not higher than the edge of the foil. Bake in the preheated oven for 45 minutes. It’s okay if the center is still a little moist. Do not over-bake, or the torte will be too dry.
Remove the springform pan from the water and place on a rack to cool. Remove the foil and the sides of the springform pan just after placing it on the rack. Let the torte cool completely before taking it off the base.
Place a platter (or large plate) larger than the torte diameter onto the torte and, hanging on to both the top and bottom, invert the cake onto the platter. Remove the springform base and parchment paper. Scoop a few tablespoons of cocoa powder into the wire strainer, and tap it gently over the torte to dust it with the cocoa.
Decorate the torte or individual slices as you like with red raspberries and Raspberry Chambord Sauce.
9-inch springform pan
heavy duty foil
large mixing bowl
shallow pan larger than the springform pan
platter or large plate for serving
small fine wire strainer