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White Chocolate-Fudge Torte
White Chocolate-Fudge Torte
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Prep Time:
55 minutes
Total Time:
5 hours 40 minutes
Indulgent flourless cake topped with decadent chocolate and tangy raspberry-currant sauce.
Ingredients:
  • 16 oz. semisweet chocolate
  • 1 cup unsalted butter
  • 6 eggs
  • 1 cup white chocolate chunks or white vanilla chips, melted
  • 1 (8-oz.) container whipping cream
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/3 cup powdered sugar
  • 2 tablespoons white crème de cacao, if desired
  • 1/2 cup miniature semisweet chocolate chips, if desired
  • 1 (10-oz.) pkg. frozen raspberries in light syrup, thawed
  • 1 tablespoon cornstarch
  • 1/3 cup red currant jelly
Instructions:
  • Preheat oven to 400°F and generously spray a 9-inch springform pan with nonstick cooking spray. In a large saucepan over medium-low heat, melt semisweet chocolate and butter together until smooth, stirring constantly. Allow the mixture to cool for about 35 minutes, or until completely cooled.
  • Beat eggs in a small bowl on high speed for 5 minutes, or until triple in volume. Gently fold the eggs into the cooled chocolate until well combined. Pour the mixture into a greased pan.
  • Bake the cake at 400°F for 15 to 20 minutes until the edges are set and the center jiggles. Let it cool in the pan on a wire rack for 1 1/2 hours until completely cooled, then refrigerate for another 1 1/2 hours until firm.
  • In a small heavy saucepan, melt white chocolate with 3 tablespoons of whipping cream over low heat, stirring frequently. In a large bowl, mix cream cheese, powdered sugar, and crème de cacao until smooth. Slowly add the melted white chocolate mixture while beating until smooth. In a chilled bowl, beat the remaining whipping cream until stiff peaks form, then fold it into the white chocolate mixture. Gently fold in miniature chocolate chips. Spread the mixture over the cake and refrigerate until firm, for at least 1 hour or overnight.
  • To make the sauce, strain raspberries and save the syrup. Mix water with the syrup to make 3/4 cup. In a small saucepan, blend the syrup mixture with cornstarch. Stir in jelly and cook over medium heat until thick and clear. Add the raspberries and refrigerate until chilled. Serve with dessert and store leftovers in the fridge.

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