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.

  • prep time 55 min
  • total time 5 hr 40 min
  • ingredients 12
  • servings 16

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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