Bon Appetit/April 2006

Dark Chocolate Torte with Spiked Blackberry Coulis
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
2-2/3 cups semisweet chocolate chips (16 ounces), divided 1 cup (2 sticks) pareve salted margarine, divided 1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder 5 large eggs 1 cup sugar
fresh mint sprigs fresh blackberries (optional) SPIKED BLACKBERRY COULIS: 1 1-pound bag frozen unsweetened blackberries, thawed
1 cup plus 2 tablespoons semi-dry white wine (such as Chenin Blanc) 6 tablespoons (about) sugar, divided 3 whole cloves
2 small bay leaves 1/4 teaspoon ground allspice 1 teaspoon brandy



1 Preheat oven to 350 F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1-2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
2 Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
3 Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top of cake is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper and cool torte completely.
4 Stir remaining 1 cup chocolate chips and 1/4 cup margarine in small saucepan over low heat just until melted (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze onto center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour.
5 Cut torte into wedges; spoon coulis alongside. Garnish with mint sprigs and blackberries, if desired.
6 SPIKED BLACKBERRY COULIS: Place berries, wine, and 4 tablespoons sugar in blender; puree. Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat, cover, and simmer 8 minutes.
7 Strain puree into medium bowl. Discard solids in strainer. Whisk in brandy; add 2 tablespoons sugar, if desired.

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