Chocolate Torte with Spiked Blackberry Coulis

Sounds fancy but it’s easy to make and oh so very, very good. A little goes a long way and the coulis is the perfect compliment to chocolate.

chocolate torte with blackberry coulis
chocolate torte with blackberry coulis

Recipe courtesy Bon Appetit
for the torte

    2 2/3 cups semisweet chocolate chips (16 ounces), divided
    1 cup salted butter, divided
    1/4 cup unsweetened cocoa powder
    1 tsp instant espresso powder or instant coffee powder
    5 large eggs
    1 cup sugar
    Fresh mint sprigs and blackberries (optional, for garnish)

for the blackberry coulis

    1-1 pound bag frozen unsweetened blackberries, thawed
    1 cup plus 2 tablespoons semidry white wine
    4-6 T.sugar, divided
    1 tsp ground cloves
    2 Turkish bay leaves
    1/4 tsp. ground allspice
    1 tsp. brandy

for the blackberry coulis

    1. Place berries, wine and 4 tablespoons sugar in blender; puree. Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat, cover, and simmer 8 minutes.
    2. Strain into medium bowl. Discard solids in strainer. Whisk in brandy; sweeten with remaining sugar, if desired. Cover bowl with saran wrap and store in fridge.

for the torte

Preheat oven to 350. Brush 9 inch springform pan with margarine; line bottom with parchment.

    1. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
    2. Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
    3. Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall).
    4. Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
    5. Stir remaining 1 cup chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes.
    6. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour.
    7. Serve with spoonful or two of coulis, mint and fresh blackberries.


6 Comments Add yours

  1. Kate says:

    Blackberry/raspberry coulis is pretty much my favorite thing ever. I try to think of desserts that will taste good with it instead of vice versa.

  2. Emily says:

    That’s a good strategy! This was my first time making coulis and it was great!

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