GF/DF Chocolate Torte with Raspberry Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Line bottom of a 9-inch-diameter spring form pan with 2 3/4 -inch-high sides with parchment paper. Stir 8 oz chopped chocolate and 2 sticks of butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached. Start with 35 minutes and check from there.. Run a small sharp knife around torte to loosen. Cool in pan on rack for one hour. Remove pan sides. Invert torte onto platter. While torte is cooling: Puree thawed raspberries and 1 cup of sugar together. Strain seeds out with a fine mesh strainer. Stir 6 oz chopped chocolate and 1/4 cup butter in a small saucepan over low heat until smooth. Do not overheat. Whisk in 2 tbsp of raspberry sauce. Let glaze cool for 15 minutes. After torte is done cooling, pour glaze onto center of torte and spread over entire dessert. Refrigerate uncovered until glaze is set.