White Chocolate-Fudge Torte

Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.

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Servings 16

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( 7 ) Ratings

7 Ratings

5 Stars 30%

4 Stars 10%

3 Stars

2 Stars

1 Stars 10%

Member Reviews ( 8 )

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ingredients 12
Prep Time 55 min
Total Time 5 hr 40 min

Ingredients

Cake

16: oz. semisweet chocolate

1: cup unsalted butter

6: eggs

Topping

1: cup white chocolate chunks or white vanilla chips, melted

1: (8-oz.) container whipping cream

1: (8-oz.) pkg. cream cheese, softened

1/3: cup powdered sugar

2: tablespoons white crème de cacao, if desired

1/2: cup miniature semisweet chocolate chips, if desired

Raspberry Sauce

1: (10-oz.) pkg. frozen raspberries in light syrup, thawed

1: tablespoon cornstarch

1/3: cup red currant jelly

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Directions

1 Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
2 Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
3 Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
4 Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
5 To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Bake the cake portion of the recipe and cool it completely. Wrap it tightly and freeze. One day before seving, defrost the cake, make and add the topping, and make the sauce; store in refrigerator until seving time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 550
Calories from Fat: 350),

% Daily Value

Total Fat: 39g; 39%
(Saturated Fat 23g, 23% ),
Cholesterol: 145mg; 145%;
Sodium: 95mg; 95%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 3g 3% Sugars 38g 38% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 8%;

Exchanges:

2 Starch; 1 Other Carbohydrate; 7 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Forbesdi6

report Posted Apr. 17, 2012 8:39 AM

This dessert is heaven on earth! I have made it numerous times and everyone asks for it again!!! I did not use the creme de cacao and it was not missed at all. The raspberry sauce is good but I serve it on the side as most people I find prefer it without it.

cmincer

report Posted Mar. 17, 2011 9:24 PM

I made something similar to this from Good Housekeeping, i like their version slightly better, but i lost it, and when i did a search, this is what came up. I changed the currants to raspberries, and whipped them with whipping cream, and sugar, and i threw in a little bit of the melted white chocolate to help solidify the topping! It was EXCELLENT!!! I made it for work, i have also made it for my husband at home!

jasgin

report Posted Feb. 15, 2011 1:29 PM

Great desssert! I made this for my anniversary and my husband loved it. I made a raspberry sauce instead of the red currant. A lot of work but well worth it!

jasgin

report Posted Feb. 15, 2011 1:29 PM

Great desssert! I made this for my anniversary and my husband loved it. I made a raspberry sauce instead of the red currant. A lot of work but well worth it!

baroness22

report Posted Nov. 26, 2010 12:41 AM

Erika, I didn't use the creme de cacao and don't plan to in the future unless I'm making for my mint-loving son. This was a big hit. It has more steps than your average dessert but is well worth it. I had to sub plum jam for the currant jelly and it was very good.