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White Chocolate-Fudge Torte

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White Chocolate-Fudge Torte
  • Prep 55 min
  • Total 5 hr 40 min
  • Servings 16
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Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.
By Betty Crocker Kitchens
Updated May 5, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

550 Calories, 39g Total Fat, 6g Protein, 44g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
550
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
23g
115%
Cholesterol
145mg
48%
Sodium
95mg
4%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
12%
Sugars
38g
Protein
6g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 1 Other Carbohydrate; 7 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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