Chocolate Grand Marnier Torte - cooking recipe

Ingredients

Torte
5 eggs
10 ounces semi-sweet chocolate baking squares or 10 ounces bittersweet chocolate squares, cut up
2 ounces unsweetened chocolate squares, cut up
8 ounces butter
1/4 cup Grand Marnier or 1/4 cup other orange-flavored liqueur
Raspberry Sauce
2 (12 ounce) bags frozen unsweetened raspberries, thawed
3/4 cup powdered sugar
2 2 tablespoons raspberry liqueur or 2 tablespoons other your favorite liqueur, of your choice
whipped cream, to garnish

Preparation

Preheat oven to 400 degrees.
Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
Add chocolate mixture and Grand Marnier and beat until well blended.
Turn into the prepared springform pan.
Bake 15-18 minutes, or until almost set.
Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
Remove cake from refrigerator at least one hour before serving.
Run a sharp knife around sides of cake and remove sides of springform pan.
Cut into slices, taking care not to cut/include wax paper with serving.
Serve in a pool of Raspberry Sauce and top with whipped cream.
Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.