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Delight Gluten-Free

The authority on gluten-free living.

Chocolate Chili Raspberry Torte

Chocolate Chili Raspberry Torte

The chili gives this dessert a lovely kick.

This recipe is: Corn-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Vegetarian

Yields: 13

Total Time: 1 hour 35 mins

Prep Time: 15 mins


Ingredients
  • 2 cups bittersweet chocolate, chopped
  • 1 stick butter
  • 4 cups raspberries, divided
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 5 eggs
  • 1 cup sugar
  • 1 cup heavy cream
  • ⅓ cup half & half
  • 1 cup sugar
  • 1 tablespoon chili powder
  • ¼ cup water
  • 4 tablespoons orange liquor



Directions
  1. Preheat oven to 350 degrees F. Melt chocolate in a double boiler until fully smooth. Once chocolate is melted, stir in the butter.
  2. In a blender or food processor, puree 2 cups of the raspberries, water and brown sugar until smooth.
  3. In the bowl of a standing mixer using a whisk attachment, combine eggs, sugar and heavy cream and mix on high speed until the mixture doubles in volume, about 3 to 5 minutes.
  4. Reduce mixer speed and slowly add in the melted chocolate and the raspberry puree. Mix until a smooth chocolate batter forms. Pour batter into a greased 9-inch spring-form pan and bake for 85 minutes in a water bath. Remove from oven and chill for 2 hours before removing from pan. Once chilled, remove torte from pan and place on serving platter.
  5. To make the topping, puree 2 remaining cups of fresh raspberries with 1 tablespoon of water. Combine pureed raspberries, half & half, sugar, chili powder, ¼ cup water and orange liquor in a small saucepot. Cook over medium heat until a thick sauce forms. Chill completely and then pour over torte. Chill in the refrigerator for 30 to 60 minutes before serving.

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