---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Raspberry Torte
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            Cake:
       1 lb Bittersweet chocolate
            =best-quality
      14 tb Unsalted butter
   1 1/2 c  Sugar
      10    Eggs; separated
            Room temperature
     1/4 c  Framboise liqueur
       2 ts Vanilla extract
            Creme anglaise:
       4    Egg yolks; room temp
     1/2 c  Sugar
       2 c  Milk; scalded
       1 c  Fresh raspberries
            Pureed and sieved
            Fresh raspberries for
            -garnish
  
   Recipe by: The Silver Palate Good Times Cookbook
   To make the cake, break the chocolate into small pieces and
   melt with the butter in a double boiler over simmering
   water.  STir in 1 cup of the sugar and beat until the sugar
   dissolves, about 3 minutes.
   Beat egg yolks in a large mixer bowl until blended.  Beat
   in 1 cup of the warm chocolate mixture and then return the
   chocolate mixture to the double boiler.  Cook stirring
   constantly until slightly thickened, about 3 to 4 minutes.
   Remove from heat and stir in the framboise and vanilla.
   Preheat oven to 275.  Butter a 9 1/2 inch springform pan
   and lightly coat with sugar.
   
   Beat the egg whites in a large mixer bowl just until
   beginning to stiffen.  Gradually beat in the remaining 1/2
   cup sugar, 1 tbs at a time, and continue beating until the
   peaks are stiff and glossy.
   Gently fold the egg whites into the chocolate mixture.
   Pour the batter into the prepared pan.  Bake until firm,
   about 3 hours.  Let cool completel; then refrigerate until
   cold.
   
   To make the creme anglaise, beat the egg yolks and sugar in
   a mixwer bowl until thick and light.  Gradually beat in the
   milk.  Pour into a heavy saucepan and cook, stirring
   constantly, over low heat until the custard coats the back
   of the spoon. This can take as long as 15 minutes.  Do not
   let it boil.
   Remove the pan from the heat and place in a bowl of ice
   water to cool to room temperature.  Stir in the raspberry
   puree.  Refrigerate until ready to serve.
   Cut the chocolate cake into thin wedges and serve on
   dessert plates. Spoon some of the creme anglaise around the
   cake and garnish with a few fresh raspberries.JM.
   NAFY67C@prodigy.com (DEBORAH EPSTEIN)
  
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