Ingrdients
Torte:
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250g butter
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500g chocolate (unsweetened)
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1/2 cup Lakanto or rapadura sugar
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4 tbsp brandy
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5 eggs
Sauce:
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300g raspberries, fresh or frozen
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1/2 cup Lakanto or rapadura sugar
Method
Torte:
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Melt butter, chocolate and Lakanto or sugar in a double boiler until smooth.
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Beat eggs at high speed until tripled in volume (around 5 mins).
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Combine chocolate mixture, eggs and brandy.
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Refrigerate until set.
Sauce:
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Blend raspberries and Lakanto or sugar until smooth. You may need to heat the mixture a little to dissolve the Lakanto.
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Press through a strainer to remove seeds.
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Chill.
If using sweetened chocolate, leave out the Lakanto or sugar in the torte.