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Ingredients
    For the torte batter

  • 1 tablespoon Unsalted butter, softened, for greasing pan

  • 1 ¼ cups Semisweet chocolate chips 
  • ½ cup (1 stick) Unsalted butter 
  • ¾ cup C&H® Bakers Sugar 
  • 3 large Eggs 
  • 1 large Egg yolk 
  • 1 teaspoon Instant espresso powder 
  • ¼ teaspoon Salt 
  • 1 teaspoon Vanilla Extract 
  • ½ cup Dutch-process cocoa powder
  • ½ cup Heavy whipping cream 

    For the ganache topping

  • 8 ounces High quality dark chocolate

  • 8 ounces Heavy whipping cream 

    For the topping

  • ½  dry pint Fresh raspberries 

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Instructions
Bake Time: 32 minutes / Yields: 8 servings
Step 1

Preheat oven to 350°F. Using the 1 tablespoon of softened butter, grease the bottom and sides of an 8-inch round cake pan. Line the bottom with a round of parchment paper. Set pan aside. 

Step 2

In a large microwave-safe mixing bowl, melt the butter and the chocolate chips until smooth. Melt the ingredients in 30 second increments so as to not overheat the chocolate. 

Step 3

In a separate mixing bowl, using a whisk, whisk together the sugar, eggs, egg yolk, espresso powder, salt, and vanilla extract. Add the egg mixture to the melted chocolate mixture and whisk until smooth. Add the cocoa powder and heavy cream. Whisk together until smooth; the batter will be thick. 

Step 4

Transfer batter to the prepared cake pan and smooth with a small off-set spatula. Place pan into a larger square pan, or a sheet pan if a large square pan is not available. This will be the double boiler for the cake pan. Heat enough water that the water will reach approximately 1-inch up the sides of the pan. Place the prepared pan onto the middle rack of the oven and carefully pour the hot water around the cake pan. 

Step 5

Bake the torte for approximately 32 minutes. To assess for doneness, the edges of the torte will be set and will release from the sides slightly, but the center will still be slightly wobbly. Carefully remove baked torte  from the double boiler to a cooling rack. Remove the double boiler from the oven. Let the torte cool on the cooling rack in the pan to room temperature. Once cooled, wrap torte in plastic and place in refrigerator to chill for at least 6 hours, or overnight. 

Step 6

When torte is ready to be served, prepare ganache. In a medium sized microwave safe bowl, place the chocolate in the bowl. In a small bowl saucepan, scald the heavy cream, but be careful not to overheat as the cream will overflow. Pour the hot cream over the chocolate and mix with a small rubber spatula until smooth. Once smooth, set bowl aside until ready to top torte. 

Step 7

When ready to decorate finished torte, remove from pan by placing a serving plate over the torte. Flip torte over, and it should be removed from the pan. If the torte is not releasing from the pan, dip bottom of pan into warm water first before flipping. Once removed from the pan, peel off the parchment paper and discard. Pour the still warm ganache on top of the torte and using a small off-set spatula, spread ganache over the top. Garnish the top of the torte with fresh raspberries. 

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