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Serve these miniature chocolate tortes soon after baking, as the warmth best showcases their creamy, runny centers. For the smoothest texture and richest flavor, purchase the best-quality European chocolate you can find.
- For Sauce:
- 1 1/2 cups raspberries
- 3 tablespoons confectioners' sugar, or to taste
- For Tortes:
- 3 teaspoons plus 1/4 cup granulated sugar
- 3 ounces bittersweet or semisweet chocolate
- 5 tablespoons unsalted butter
- 3 extra-large egg yolks
- 1 1/2 teaspoons minced orange zest
- 2 extra-large egg whites
- 1/4 cup all-purpose flour, sifted
- 1/4 ounce white chocolate, cut into 8 pieces
- 1 small block white chocolate, for chocolate curls
FOR SAUCE: In a food processor fitted with the metal blade, purée the raspberries. Pass the purée through a fine-mesh sieve into a clean container. Stir in the confectioners' sugar. Preheat an oven to 425 degrees F.
FOR TORTES: Butter four standard-sized (1/2 cup) muffin tin cups, then sprinkle the bottom and sides with 2 teaspoons of the granulated sugar. Combine the bittersweet chocolate and butter in a heatproof bowl, and set in a pan over (not touching) simmering water. Heat over medium heat, stirring continuously, just until the chocolate melts. Remove from the heat and let cool slightly.
Meanwhile, in a bowl, beat together the egg yolks and the 1/4 cup granulated sugar using an electric mixer on high speed, until thick, about 4 minutes. Reduce the mixer speed to medium and slowly pour in the melted chocolate. Beat in the orange zest.
Using a clean bowl and clean beaters, beat the egg whites until very soft peaks form. Sprinkle in the remaining 1 teaspoon granulated sugar and continue to beat until semisoft peaks form. Using a rubber spatula or whisk, fold the flour into the chocolate batter alternately with the egg whites, beginning and ending with the flour.
Pour the batter into the prepared molds, filling to within 1/8 inch of the rims. Place 2 pieces of white chocolate on top of each mold; they will sink a little during baking. Place the pan in the center of the oven and immediately reduce the heat to 375 F. Bake until puffy and a thin but firm crust forms on top, about 8 minutes. Do not open the oven door during the first 6 minutes of baking. Transfer the pan to a rack and let rest about 5 minutes to ease unmolding.
Meanwhile, run a vegetable peeler along the block of white chocolate to form curls for garnishing the tortes. Keep the curls cool until serving.
Run a sharp paring knife around the edge of each cup and quickly invert the tortes onto the rack. Transfer the tortes to individual plates, top sides down. Pour the raspberry sauce evenly over the tortes and then sprinkle with the chocolate curls. Scatter fresh raspberries around each torte. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
406 calories; 24g total fat; 181mg cholesterol; 14mg sodium; 47g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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