Chocolate Raspberry Torte - cooking recipe

Ingredients

1 lb unsalted butter
1 cup sugar
2 cups fresh raspberries (reserve 1 cup)
2 tablespoons framboise liqueur
1 cup hot coffee
12 ounces semisweet chocolate, melted
4 ounces unsweetened chocolate, melted
6 eggs, room temperature
6 egg yolks, room temperature
sugar

Preparation

In a saucepan, melt butter with sugar.
Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
In a separate bowl, beat eggs and egg yolks until frothy.
Lightly whisk eggs into chocolate mixture until it thickens.
Preheat over to 325 degrees.
Line sides and bottom of an 8\" springform pan with parchment paper.
Pour in batter and place pan on baking sheet to catch any leaks.
Bake for 1 hour.
The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
Refrigerate until completely chilled.
Puree the reserved 1 cup raspberries, and sweeten with sugar to taste.
Top individual slices with raspberry puree.