Ultimate Flourless Chocolate Torte - cooking recipe

Ingredients

CAKE
10 (1 1/2 ounce) Godiva dark chocolate bars, chopped
1 1/2 cups sugar
1 1/2 teaspoons instant coffee granules
3/4 cup boiling water
3/4 cup butter, softened
6 eggs, at room temperature
1 tablespoon vanilla extract
RASPBERRY COULIS
1 1/2 cups frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon Chambord raspberry liquor
DECORATION
1 1/2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
fresh raspberry, for garnish

Preparation

Preheat oven to 350\u00b0F.
Position rack in lower third of the oven.
Butter the bottom and sides of a 9\"x2\" round springform pan.
Line bottom of pan with round of parchment or waxed paper and butter paper.
In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
Cover and process for 15-20 seconds, until finely ground.
With motor running, pour boiling water through the feed tube.
Process for 10-15 seconds, until chocolate is completely melted.
Using a rubber spatula, scrape down sides of work bowl.
Add butter and process for about 5 seconds or until incorpaorated.
Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
Bake for 55 minutes, until edges of the cake are puffy and center is just set.
Cool cake in pan on wire racks for 30 minutes.
Cover and refrigerate for at least 3 hours or until ready to serve.
COULIS:
In medium saucepan, place frozen raspberries and sugar.
Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
DO NOT LET MIXTURE BOIL.
Strain raspberrey mixture through a fine-meshed sieve into a bowl.
Add liqueur, cover and refrigerate.
DECORATION:
Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
Remove side of sprinform pan.
Invert cake onto a serving plate.
Peel off paper and refrigerate while preparing whipped cream.
In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
Spread thin even layer of whipped cream over top of the chocolate cake.
****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
To serve drizzle some raspberry coulis onto each dessert plate.
With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
Place slices on plates, and garnish with raspberries.