White Chocolate-Fudge Torte

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

Minutes

Total Time

5:40

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
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:

1 Serving (1/16 of Recipe)
  • Calories 550
    • (Calories from Fat 350),
  • Total Fat 39g
    • (Saturated Fat 23g,),
  • Cholesterol 145mg;
  • Sodium 95mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 3g,
    • Sugars 38g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Other Carbohydrate;
    • 7 1/2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.