Chocolate truffle torte with raspberry saucePosted: Updated:
¾ cup heavy cream
10 oz. dark semisweet chocolate, coarsely chopped
2 oz. good quality while chocolate
1 package (12 ounces) frozen raspberries, thawed, or 1 pint fresh raspberries
2 Tbsp. raspberry jam
1/4 cup port wine
Torte: Line a circular 8-inch circle pan, a springform pan, or a heart-shaped pan with a large piece of waxed paper large enough to come halfway up the pan’s side. Put the dark chocolate pieces into a medium bowl. Bring the cream to a boil and pour it over the chocolate. Allow it to sit for at least 1 minute before stirring it. Whisk until smooth. Pour the mixture into the lined pan and chill until solid, about 2 hours. To unmold, dunk the bottom of the pan in warm water or use a hairdryer to warm the bottom of the pan. Place a flat plate over the pan and invert it, turning it out onto the plate. Lift off the pan and peel off the paper.
Put the white chocolate in a small glass bowl and microwave it for 30 seconds; stir and, if not melted, microwave for 30 seconds more. Transfer to a paper cone and use it to write the message of your choice on the torte.
Sauce: Put all the sauce ingredients in a blender and puree. Strain into a medium bowl. Cover and refrigerate if not using right away.
Spoon a few tablespoons of the sauce onto each plate. Cut a wedge of truffle and place it on top of the sauce.