Chocolate truffle torte with raspberry sauce

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¾ cup heavy cream
10 oz. dark semisweet chocolate, coarsely chopped
2 oz. good quality while chocolate

Raspberry sauce:
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.

Serves 8