Decadent Chocolate Torte with Raspberry Sauce

Ingredients

Torte:

  • 250g butter

  • 500g chocolate (unsweetened)

  • 1/2 cup Lakanto or rapadura sugar

  • 4 tbsp brandy

  • 5 eggs

Sauce:

  • 300g raspberries, fresh or frozen

  • 1/2 cup Lakanto or rapadura sugar

Method

Torte:

  1. Melt butter, chocolate and Lakanto or sugar in a double boiler until smooth. 

  2. Beat eggs at high speed until tripled in volume (around 5 mins). 

  3. Combine chocolate mixture, eggs and brandy. 

  4. Refrigerate until set. 

Sauce:

  1. Blend raspberries and Lakanto or sugar until smooth.  You may need to heat the mixture a little to dissolve the Lakanto. 

  2. Press through a strainer to remove seeds. 

  3. Chill.

If using sweetened chocolate, leave out the Lakanto or sugar in the torte.

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