Chocolate Grand Marnier Torte

1. 1

   Preheat oven to 400 degrees.

2. 2

   Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.

3. 3

   In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.

4. 4

   Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.

5. 5

   In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.

6. 6

   Add chocolate mixture and Grand Marnier and beat until well blended.

7. 7

   Turn into the prepared springform pan.

8. 8

   Bake 15-18 minutes, or until almost set.

9. 9

   Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.

10. 10

    Remove cake from refrigerator at least one hour before serving.

11. 11

    Run a sharp knife around sides of cake and remove sides of springform pan.

12. 12

    Cut into slices, taking care not to cut/include wax paper with serving.

13. 13

    Serve in a pool of Raspberry Sauce and top with whipped cream.

14. 14

    Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.

15. 15

    To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.

16. 16

    Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.

* Per serving · 4 servings · Values may vary.