Recipe
Store
Culinary Vacations for
Lovers of Food and Wine
France
Chocolate Torte with Raspberry Coulis
Tarte au Chocolat
Serves 8 (two for Valentine's Day)
Chocolate Filing:
1 ¼ cups 35% cream
8 oz (225 g) semi-sweet chocolate, chopped into small pieces
3 tbsp granulated sugar
½ tsp vanilla extract
Pinch of salt
2 large egg yolks
1 large egg
Crust:
2 cups chocolate baking crumbs
½ cup melted unsalted butter
How to make it:
1) Bring cream to a simmer in heavy small saucepan over medium-low heat. Remove from heat, stir in chocolate and sugar until completely melted. Mix in vanilla and salt. Fork-beat eggs and add 2 tbsp of cooled chocolate mixture into eggs, pour mixture into chocolate mixture. Allow to cool to tepid or room temperature.
2) Mix crumbs and butter together until moistened. Line the bottom of a 9-inch tart pan or pie dish with a round of parchment paper. Press crumbs into bottom and up sides fully to the very top. Chill uncovered.
3) When the filling and crust have cooled down, pour the filling into the chilled shell. Leave uncovered and refrigerate until the filling is firm. Serve chilled.
Chef’s Notes:
This is such a simple dessert to make and it is sure to impress! Instead of vanilla extract, rum or almond extract can be substituted. Refrigerated torte keeps well for 2 days.
Bon Appetit!
Serve chocolate torte with raspberry coulis. To make the coulis, combine 10 ½ oz. package frozen raspberries, thawed (or fresh if in season), 1/3 cup sugar, 1 - 2 tbsp freshly squeezed lemon juice (or to taste). Pureé the raspberries and sugar in a blender or food processor until smooth, strain mixture through a sieve pressing on solids to remove seeds and add the lemon juice and store in refrigerator. Drizzle coulis over torte and dust the plate with icing sugar or cocoa just before serving. Serve this silky-smooth dessert with a chilled glass of raspberry wine or ice-wine.
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