Chocolate Torte with Raspberry Sauce

Torte
2 ½ sticks (1 ¼ cups) unsalted butter
20 ounces semisweet chocolate, finely chopped
1 tablespoon vanilla extract or coffee liqueur
6 large eggs, at room temperature

Glaze
1/3 cup heavy cream
1/3 cup semisweet chocolate chips

Raspberry Sauce
Two 12 ounce packages unsweetened frozen raspberries
½ cup granulated sugar
2 tablespoons orange juice

Whipped cream and fresh raspberries for garnish

Yield: one 8 ½ inch torte

Preheat oven to 400. Butter the bottom and sides of an 8 ½ inch springform pan. Wrap the pan tightly in 2 layers of aluminum foil to keep the pan dry in the water bath. Place the spring form in a large roasting pan and set aside.
Make the torte: In a double boiler, melt the butter and chocolate. Stir until smooth. Remove from heat and stir in the vanilla or coffee liqueur.
In a medium bowl, beat eggs. Set the bowl over a pan of simmering water and whisk the eggs until they are warm, About 3 minutes. Remove from heat and beat eggs with an electric mixer at high speed until light and tripled in volume, 4 to 5 minutes.
Transfer the chocolate mixture to a large bowl and add ¼ of the eggs. Mix thoroughly to lighten the chocolate. Gently fold the remaining eggs into chocolate mixture. Transfer immediately to prepared springform; Pour hot water into roasting pan until it reaches halfway up the sides of the springform.
Bake for 18 minutes; the center will still be jiggly when you remove from oven. Remove from the water bath and cool to room temperature, about 45 minutes. Remove the foil.
Meanwhile, Make the glaze: In a small saucepan, bring cream to a simmer. Remove from the heat and add chocolate chips. Cover for 15 minutes, then stir the mixture until smooth. Let cool to room temperature. Pour the glaze over the torte, then chill the torte in the refrigerator until firm, 6 to 8 hours.
Prepare the sauce: Drain the berries in a fine mesh sieve set over a bowl; press gently on berries to remove as much juice as possible. Transfer the juice to a small saucepan and reduce to about 1/3 cup. Return the reduced juice to the bowl and stir in the sugar and orange juice. With a wooden Spoon, Press the raspberries through the strainer into the bowl. Stir to combine the puree with juice.
Run a knife around the edge of the torte to loosen it, then remove the sides of the springform pan. Serve the chilled torte with the raspberry sauce. Garnish with whipped cream and fresh raspberries.

Thank you Robin Finell for this recipe.