Double Chocolate Souffle Torte with Raspberry Sauce

I like living here in Colorado, but there is one thing I would gladly move elsewhere for. Baking! So many times I crave to bake something, then I remember I live at high altitude and it will probably turn out hard as a rock. There are tons of articles and tips on how to alter a recipe to fit high altitude. Whenever I decide to take a recipe and alter it, I end up with many failed attempts and wasted ingredients. I hate wasting ingredients. I know baking is a lot like trial and error, but I can't help it!

A lot of times I forget I'm at high altitude. I start baking and when I pull whatever it is out of the oven it's dense and hard. That's when I get sad. I have even thrown out rock hard cupcakes before and just reverted to the high altitude alterations on a box. Yes shameful, but sometimes I just want to bake and I only have the patience to waste so many ingredients.



This torte was fudgy and sweet. If you are at sea level then for you it will turn out moist and soft. Even though it was a bit denser than it should have turned out, it was still delicious. With a hint of orange liqueur and when covered with the raspberry sauce this is an easy decadent dessert. If you love chocolate don't hold out on this one!

Here is what soft peaks should look like. 

Now you have stiff peaks!

Double Chocolate Souffle Torte with Raspberry Sauce

adapted from CookingLight

Ingredients:

Raspberry sauce:

1 cup water

1/2 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 (10oz) package frozen raspberries in light syrup, thawed and undrained

1 tablespoon orange-flavored liqueur (like Grand Marnier)

Torte:

3 oz semisweet chocolate, chopped

2 tablespoons orange-flavored liqueur (like Grand Marnier)

3 tablespoons butter, softened

3/4 cup sugar, divided

1 large egg

1/4 cup fat-free milk

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

4 large egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

Mint sprigs (optional)

Directions:

1. To prepare sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tablespoon liqueur. Pour sauce into a bowl, cover and chill 1 hour. 
2. Preheat oven to 300ºF.
3. To prepare torte, combine in a small, heavy saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally with a whisk. Remove from heat and set aside. Place butter and 1/2 cup sugar in a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy. Add 1 egg, beat 1 minute. Gradually add milk, and beat at low speed (mixture will look curdled). Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at low speed until combined. 
4. Place egg whites, cream of tartar, and 1/8 teaspoon salt in a medium bowl, beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture, gently fold in remaining egg white mixture. Spoon chocolate mixture into an 8-inch spring-form pan coated with cooking spray. Bake at 300F for 45 minutes or until a wooden pick inserted in center comes out almost clean; loosen torte from sides of pan using a narrow metal spatula. (Torte will fall as it cools.) Cool on a wire rack. Serve with raspberry sauce. Garnish with mint, if desired. 

Serves 8. 

Nutrition: Calories 298, Fat 8.7g; Protein 4.1g; Carb 53g; Fiber 1.7g; Cholesterol 34mg