-
1
Heat oven to 350F.
-
2
Grease 9-inch round cake pan.
-
3
Line with aluminum foil, leaving excess foil over edges; grease foil.
-
4
Set aside.
-
5
Melt 1/2 cup butter and 8 squares chocolate in 1-quart saucepan over low heat, stirring constantly, 2-3 minutes or until smooth; set aside.
-
6
Combine powdered sugar and eggs in bowl.
-
7
Beat at high speed, scraping bowl often, until light in color and foamy.
-
8
Add all remaining torte ingredients.
-
9
Continue beating, scraping bowl often, until well mixed.
-
10
Add chocolate mixture.
-
11
Continue beating, scraping bowl often, until well mixed.
-
12
Spread batter into prepared pan.
-
13
Bake 30-35 minutes or until firm to the touch.
-
14
(Do not overbake.)
-
15
Cool on cooling rack 30 minutes.
-
16
Remove from pan by lifting aluminum foil.
-
17
Remove aluminum foil; place onto serving plate.
-
18
Place all frosting ingredients in 1-quart saucepan.
-
19
Cook over low heat, stirring constantly, 2-3 minutes or until melted and smooth.
-
20
Frost top and sides of torte with chocolate mixture.
-
21
Refrigerate at least 1 hour or until firm.
-
22
Press raspberries through fine wire strainer; discard seeds.
-
23
(Strain raspberries again, if seeds still remain.)
-
24
Place strained raspberries and cornstarch in 1-quart saucepan; stir with whisk until combined.
-
25
Cook over medium heat, stirring constantly, 5-6 minutes or until mixture comes to a full boil.
-
26
Boil, stirring constantly, 2-3 minutes or until slightly thickened.
-
27
Cool 5 minutes; stir.
-
28
Cover; refrigerate until serving time.
-
29
Spoon 1 to 2 tablespoons raspberry sauce on individual dessert plates; place slice of torte on top of sauce.
