Chocolate Torte With Raspberry Sauce

Photo: flickr user mrkathika

Ingredients

6 ounces semi-sweet chocolate chips

1 cup unsalted butter, softened

1 cup sugar

8 lg. egg yolks

8 lg. egg whites, room temperature

Sweetened whipped cream

2 (10 oz.) pkg. frozen raspberries in syrup, thawed

1/4 cup sugar

3 tablespoons Grand Marnier liqueur

Preparation

In top of double boiler over boiling water, melt chocolate. In large bowl, combine melted chocolate, butter and sugar. Cool. Add egg yolks, 2 at a time, beating well after each addition.

In separate bowl, beat 8 egg whites until stiff. Gently fold egg whites into chocolate mixture. Pour 2/3 batter into buttered and floured 9 inch springform pan. Bake at 325 degrees for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool to room temperature (center will fall) and spread remaining batter on top. Refrigerate for at least 8 hours or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and raspberry sauce

Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use. 8-10 servings.