Raspberry and Orange Chocolate Truffle Torte
 
Raspberry Puree:
• 1 cup fresh raspberries
 
Truffle Torte
• 1 lb bittersweet chocolate, chopped
• 2 sticks unsalted butter, cubed
• 6 eggs
• 3/4 cup raspberry puree
• 1/8 teaspoon pure orange oil
 
 
 
To prepare raspberry puree:

1. Puree the cup of raspberries in a food processor until smooth and liquified.

 
To prepare the Truffle Torte:

1. Preheat oven to 425. Line the bottom of a 9-inch spring-form pan with parchment paper cut into a circle. Brush inside of pan with melted butter.  Wrap foil around the outside bottom and sides of pan. Place into a large pan, filled about 1 inch with water.
2.  Melt the chocolate and butter in a double boiler. Add orange oil. Remove from heat and set aside. Place eggs over the same hot water in a separate bowl and whisk until warm to the touch. *NOTE: THIS DOESN’T TAKE LONG. DON’T LET THE EGGS COOK. 
3. Whisk eggs until they have tripled in volume. Fold whipped eggs into chocolate mixture, one third at a time, until mixture is smooth. Add raspberry puree until well incorporated.
4. Pour chocolate mixture into prepare spring-form pan. Bake for 5 minutes. Take torte out of oven. Reduce heat to 375. Cover with foil and bake torte for an additional 10 minutes. Remove from oven, let cool, and remove foil. Cake will be very jiggly. Refrigerate overnight.

 
To remove from pan:

1. Place pan over burner for 10 seconds. Flip over onto a serving platter.

Ingredients:

• 1 package oxtails, about 1lb
• 2 carrots, peeled and roughly chopped
• 2 onions, peeled and roughly chopped. 
• 4 garlic cloves, roughly chopped
• One can (14oz ) crushed tomatoes
• ¾ cup chicken broth
• ½ tsp cayenne pepper
• ¼ tsp red pepper flakes
• 1 tsp salt
• Half to one bottle red wine, preferably Bordeaux

Instructions:

1. Sprinkle the oxtails with salt and pepper, heat olive oil in a large pot and brown the oxtails on all sides. Transfer to a plate
2. Add the onions and garlic to pan, and sauté until onions are tender, around 5 minutes.
3. Add carrots, then tomatoes with their juice. Add the oxtails back into the pot, and add the rest of the remaining ingredients. Add enough wine to cover the oxtails. 
4. Allow the pot to simmer for 2-3 hours until the meat is tender.
5. Now, at this point you can either serve the oxtails as is, or you can de-bone them and cut up the meat and serve with spaghetti. If serving with spaghetti, 
6. Bring the cooking mixture up to a boil and cook spaghetti directly in the juices. It allows the juices to thicken up a bit due to the starch from the spaghetti, making a wonderful sauce. After spaghetti is cooked until al dente, serve it with either whole oxtails, or the deboned oxtail pieces, salt and pepper to taste, and garnish with a sprig of parsley. Enjoy!