Chocolate torte with raspberry sauce

One thing that I miss about living in a bigger city is eating at P. F. Changs. Well, more specifically, the flourless chocolate dome that Celiacs and gluten-ators alike drool over. I have been trying to recreate that dish, and I have with success! I don't shape it into a dome, but who cares? It all goes down the same. For the most part, I use a recipe I found on at AllRecipes.com with only slight modification in the preparation process. This isn't super cheap to make, but it is less expensive than driving two hours to Birmingham to eat a torte.

I made this yesterday for a play date with three other mommies. We all needed a chocolate break and this was perfect! It is quick to get into the oven and tastes like heaven.

Serves 10
Prep time: 15 minutes for the torte, 5 minutes for the raspberry sauce
Cook time: 50 minutes for the torte, 10 minutes for the sauce
Cost: about $7 or $0.70 per serving


Torte:
18 oz. of bittersweet chocolate
1/2 cup of water
3/4 cup of sugar
1/4 teaspoon of salt
2 sticks of butter
6 eggs
Sauce:
1 bag of frozen raspberries (or strawberries or mixed berries or whatever you want)
1/2 cup of sugar
1/2 cup of water
1/4 teaspoon lemon zest
squeeze of lemon

Grease a spring form pan. I use olive oil (yeah, I know, but it really works well with chocolate!) Preheat oven to 300. Fill a large casserole dish with water and place it in the oven on the lowest rack. The torte will cook in the middle on the oven over the water.
Soften butter in the microwave and set aside so it won't be hot when you mix it in. In a small saucepan, mix water, sugar and salt and bring to a boil. Remove from heat and set aside.
Melt the chocolate in a microwavable container that is large enough to hold everything. (30 seconds on high, stir, repeat until smooth). Fold in softened butter1/3 to 1/2 a stick at a time. Folding it easier than stirring it in unless you have a stand mixer. Stir in sugar water. Add one egg at a time and mix well. Pour into spring form pan. Cook for 50 minutes. It will look liquidy in the middle when you take it out of the oven. That is the way it is supposed to look. Refrigerate overnight before serving. Cut with a wet knife.
While the torte is in the oven make the raspberry sauce.
I use the same small sauce pan I used for the sugar water. Add all ingredients and bring to a boil. Reduce to low and simmer for 10 minutes stirring two or three times. Some people strain it to remove the seeds, but I like them!

Some ideas I have for modification:
- Instead of using water in the torte, I might try coffee or orange juice
- Add cinnamon to the melted chocolate
- Make a caramel or vanilla cream sauce instead of raspberries
- Make with white chocolate
- Make half with white chocolate and half in bittersweet and swirl it (oh heck yeah!)
- Line the bottom of the spring form pan with crushed nuts or toffee