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.