Chocolate Espresso Torte
with White Chocolate Ganache and Raspberry Coulis
Torte:
1 lb. Lightly Salted Butter, softened
12 oz. Semi Sweet Chocolate
4 oz. Unsweetened Chocolate
7 oz. Sugar
2 oz. Espresso Coffee Grinds
2 oz. Water
2 oz. Grand Marnier
12 each Eggs
Method: Put butter, chocolates, sugar, coffee and water in top of double
boiler on medium heat. Heat and stir until chocolate and butter are
melted. Let cool, put eggs into a bowl and beat slightly. Add chocolate
mixture and Grand Marnier. Put into buttered cake pan and bake in water
bath at 350º for 1 hour. Remove from oven and cool, refrigerate at
least 2 hours. Invert pan to remove.
White Chocolate Ganache:
1 lb. White Chocolate, chopped
1 cup Cream
2 oz. Lightly Salted Butter
Method: Heat in double boiler until melted and keep warm.
Raspberry Coulis:
2 pints Fresh raspberries, rinsed
½ cup Sugar
1 oz. Water
Method: Heat until sugar is dissolved, remove from heat and puree,
strain and chill.
To Serve: Slice torte into 12 slices. Put 2 oz. White chocolate ganache
onto serving plate, put torte in center and drizzle with raspberry
coulis.
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