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Chocolate Orange Torte With Raspberry Coulis

desserts, fruits, chocolate

1 1/2 cups unsalted butter or margarine
12 ounces semisweet chocolate; coarsely chopped
3/4 cup granulated sugar
3/4 cup orange juice
2 tablespoons orange liqueur; optional
1 teaspoon vanilla
6 eggs
unsweetened cocoa powder
raspberries and mint leaves
----RASPBERRY COULIS----
1 package (13 oz) frozen unsweetened raspberries; thawed
1 tablespoon granulated sugar
1 tablespoon orange liqueur; optional

Line bottom of 9 inch springform pan with parchment paper; set aside. In top of double boiler over hot (not boiling) water, melt together butter, chocolate, sugar and orange juice, stirring to blend. Remove from heat; stir in orange liqueur (if using) and vanilla. Let cool. Whisk in eggs, 1 at a time. Pour into prepared pan. Bake in 350ºF oven for 40 to 50 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. Raspberry Coulis: In food processor, purée raspberries; press through sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if using). Invert cake onto serving platter; remove pan. Sift cocoa powder over top; garnish with raspberries and mint leaves. Slice and serve with raspberry coulis. Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

Contributor: The Canadian Living 20th Anniversary Cookbook

Yield: 16 servings

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