James Carrier
YieldsMakes 12 servings
This elegant dessert is a perfect finale for a large dinner party.

How to Make It

Step 1
1

Butter and flour an 8-inch cheesecake pan.

Step 2
2

In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

Step 3
3

In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

Step 4
4

Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

Step 5
5

Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

Step 6
6

Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.

Step 7
7

Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.

Ingredients

  About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
 3/4 pound bittersweet or semisweet chocolate, chopped
 1/2 cup espresso
  About 1 cup sugar
 6 large eggs
 5 cups raspberries, rinsed
 1 cup marionberries or blackberries
  Fresh mint sprigs, rinsed

Directions

Step 1
1

Butter and flour an 8-inch cheesecake pan.

Step 2
2

In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

Step 3
3

In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

Step 4
4

Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

Step 5
5

Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

Step 6
6

Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.

Step 7
7

Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.

Chocolate-Espresso Torte with Raspberry Sauce