Dark Chocolate Torte with Spiked Blackberry Coulis
Why I Love This Recipe
Recipe from Epicurious
Ingredients You'll Need
-2 2/3 cups semisweet chocolate chips
-1 cup butter
-1/4 cup unsweetened cocoa powder
-1 teaspoon instant espresso powder
-5 large eggs
-1 cup sugar
-1 lb. blackberries
-1 cup plus 2 tablespoons semi-dry white wine
-6 tablespoons sugar
-3 whole cloves
-2 small bay leaves
-1/4 teaspoon ground allspice
-1 teaspoon brandy
TO MAKE COULIS: Puree berries, wine, and 4 tablespoons sugar in a blender. Pour into medium saucepan and add cloves, bay leaves, and allspice. Bring to a simmer, stirring occasionally. Reduce heat, cover, and simmer 8 minutes. Strain puree into medium bowl. Whisk in brandy and 2 tablespoons sugar.
TO MAKE TORTE: Preheat oven to 350. Brush 9-inch springform pan with butter and line bottom with parchment.
Stir 1 2/3 cups chocolate chips and 3/4 cup butter in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
Using electric mixer, beat eggs and sugar on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into springform pan.
Bake torte until dry and cracked on top, about 45 minutes. Let cool for 1 hour, then remove from pan.
Stir remaining cup chocolate chips and 1/4 cup butter in small saucepan over low heat just until melted. Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes, then pour on to torte. Refrigerate uncovered for 1 hour.
Serve with coulis, fresh mint, and blackberries.