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Posted By Susan Bernhardt

“As Halloween is drawing near...the days are shorter, there's a chill in the air, time for some hot tea and a thrilling mystery. Curl up with a killer. THE GINSENG CONSPIRACY - http://amzn.to/1oPTsiw

In the Halloween cozy THE GINSENG CONSPIRACY, Kay Driscoll and her friends, the free-spirited herbalist Deirdre and the untamed modern woman Elizabeth, discuss new clues over tea and pastries at Sweet Marissa's Patisserie, their crime-fighting headquarters.

Below is Kay's favorite chocolate dessert. She had two pieces of this shockingly rich, chocolate torte at Sweet Marissa's as she agonized over the frightening events that occurred the evening of a Halloween Ball, when she witnessed a murder.

CHOCOLATE RASPBERRY TRUFFLE TORTE

INGREDIENTS:

12 oz. bittersweet chocolate, chopped

1 1/2 cups sugar

Pinch of salt

3/4 cup boiling water

1 1/2 cups unsalted butter, cut into pieces, at room temperature

6 large eggs, at room temperature

1 tbsp. Chambord or other raspberry-flavored liqueur or 2 tsp. vanilla extract

Cocoa powder, for garnish

Raspberries, for garnish

DIRECTIONS:

1. Preheat oven to 350°F. Lightly butter the bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper. Butter the paper and the sides of the pan.

2. Combine the chocolate, sugar, and salt in the bowl of a food processor and process until the chocolate is finely ground. With the processor running, add the boiling water through the feed tube and process for about 15 seconds, until the chocolate is completely melted. Scrape down the sides of the processor bowl, then add the butter and process for about 5 seconds, until the batter is smooth. Add the eggs and Chambord and process until smooth. Pour the batter into the prepared pan.

3. Bake for 50-55 minutes, or until the edges of the torte are puffy and cracked and the center is just set (it will still look moist). Transfer the pan to a wire rack to cool for 30 minutes (the torte will sink as it cools). Cover the pan and refrigerate for 3 hours.

4. Remove the sides of the springform pan and invert the torte onto a flat serving platter. Lift off the bottom of the pan and peel off the parchment paper. Cover and refrigerate until ready to garnish the torte.

5. Sprinkle with cocoa powder and garnish with the raspberries.

 

 

 
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