Flourless Tanzanie Dark Chocolate Torte with Stewed Raspberries
7 oz (200 g) Cacao Barry Tanzanie (75% Cacao) bittersweet chocolate
7oz (200 g) butter
8oz (220 g) sugar
1 tsp Mexican vanilla
4 eggs, separated
Preheat oven to 350 degrees
Line a 9 inch spring form pan with greaseproof or other non-stick paper and grease the tin
Melt the chocolate with the butter over hot water.
Beat the egg yolks with half of the sugar.
Fold in the melted butter and chocolate mixture to the egg yolks and sugar
Add the vanilla.
Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Pour the cake batter into the greased spring form pan
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes.
Use a knife to separate the cake from the non-stick paper.
1 cup white sugar
1 cup white wine
1 vanilla pod split
½ cup raspberry puree
2 cups fresh raspberries
Combine the sugar, white wine, vanilla pod and raspberry puree and bring to a boil
Reduce heat and simmer for 3 minutes
Pour the hot syrup over the fresh raspberries and allow to cool
Serve the stewed raspberries with dark chocolate cake
► Recipe Overview