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Macerated Berries with Chocolate Torte and Raspberry Sauce

Chez Eddy Restaurant; Serves 6 - 8, two piece each.

Chocolate Torte

  • Vegetable cooking spray
  • 1 c. plus 1 tsp. shifted cake flour 
  • 1 tsp. shifted cake flour
  • 3/4 c. sugar
  • 1/3 c. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. water
  • 1/4 c. vegetable oil
  • 2 tsp. vanilla
  • 5 egg whites

Spray a 15x10x1-inch jelly roll pan with vegetable cooking spray and dust with the flour.

Combine 3/4 c. flour, 1/4 c. plus two tablespoons (3/8 cup) sugar, cocoa, baking powder, and baking soda in a bowl. Mix well. Make a well in the center of the mixture and add water, oil and vanilla. Stir until blended.

Beat egg whites in a large bowl until foamy. Add 1/4 c. plus two tablespoons (3/8 cup) sugar, one tablespoon at a time. Beat until still peaks form.

Fold 1/3 of egg-white mixture into the chocolate mix. Carefully fold in remaining egg whites and remaining 1/4 c. flour.

Spoon into jelly roll pan, spreading evenly.

Bake at 325 degrees for 20 to 25 minutes. Cool and cut into desired shapes.

Raspberry Sauce

  • 1 1/2 c. fresh raspberries
  • 2 T. sugar
  • 1 oz. Grand Marnier liqueur
  • Combine all in a blender and purée until smooth. Strain and store in refrigerator until ready to use. Note: Make enough for 4 servings of torte.
  • Macerated Berries
  • 1/2 c. red wine
  • 1 oz. Grand Marnier liqueur
  • 2 T. sugar
  • 1 1/2 c. fresh raspberries

Combine wine, Grand Marnier, and sugar. Add berries, toss lightly, and let stand two to three hours before serving. Store in refrigerator. Note: Makes enough from 4 servings of torte.

To assemble:  Cut torte into desired shapes. For each serving, sprinkle two pieces of chocolate torte with one teaspoon of juice from Macerated Berries.

Dust outside rim of dessert plate with powdered sugar. Place one piece of torte just off center of plate, and top with 1/3 c. of the berries.

Sprinkle the other piece of torte with powdered sugar and place on top of first piece of torte at an angle. Spoon two to three tablespoons raspberry sauce onto plate.

Garnish with fresh raspberries and mint. Leftover torte can be frozen.

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