WHITE CHOCOLATE-FUDGE TORTE

If someone were to ask you what your favorite desert was what would you say? I would probably say this one. This wonderful recipe came from Holli’s Uncle Taylor. Why would this desert be my favorite you ask? First it is fancy. I love fancy food and I could totally see this in a high class restaurant. Second it is balanced. The cake is flourless and dense and a little bitter. The top layer is very sweet and creamy. Then the raspberry gives it a kind of tangy tarty kick, if that makes sense. To get the full effect you have to get everything in one bite. It is magical…like getting sneezed on by a unicorn. Ok maybe that wasn’t the best description, but that was the most magical and whimsical thing I could think of. This desert is not the easiest thing to make, but it’s not the hardest. It takes a lot of time to make, so it’s not one of those things you whip up in 30 min after you realize you need to bring a desert to a party sort of thing. I hope at least some of you are making these recipes, which is the point of this blog. If not I will keep all these wonderful recipes to myself. I don’t mean to fish for comments, but throw a guy a bone here.

WHITE CHOCOLATE-FUDGE TORTE

Cake
16 oz. Semisweet Chocolate
1 Cup Unsalted Butter
6 Eggs

Topping
1 cup White Chocolate chips (melted)
8 oz. container whipping cream
8 oz. pkg cream cheese, softened
1/3 cup powered sugar
2 tablespoons white crème de cacao, if desired

Raspberry Sauce
10 oz. bag frozen raspberries in light syrup
6 oz. fresh raspberries

Heat oven to 400. Spray 9 inch spring form pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.

Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.

Bake at 400 for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 ½ hours or until completely cooled. Refrigerate 1 ½ hours of until firm.

Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff speaks form. Fold into white chocolate mixture. Spread over cake. Refrigerate until firm, 1 hour or overnight.

Before serving sprinkle on fresh raspberries then add frozen.