WHITE CHOCOLATE-FUDGE TORTE
16 oz. Semisweet Chocolate
1 Cup Unsalted Butter
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
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.