Double Chocolate Torte

• 9 ounces semisweet chocolate, chopped
• 3 tablespoons Framboise liqueur
• 2 tablespoons milk
• 14 tablespoons unsalted butter
• 1 cup sugar
• 13 tablespoons sifted cake flour
• 5 eggs, separated, at room temperature
• 1 pinch salt
• 1 pinch cream of tartar
• 6 tablespoons whipping cream
• 2 tablespoons Framboise liqueur
• 8 ounces semisweet chocolate, chopped
• heavy cream, whipped

For torte:
Preheat oven to 350 deg. Butter 8 1/2x44nch heart-shaped cake pan. Line bottom with parchment paper; butter paper. Dust pan and paper with flour. Melt 9 ounces chocolate with 3 tablespoons framboise and milk in top of double boiler set over barely simmering water. Stir until smooth. Cut butter into tablespoon pieces and add, 1 piece at a time, whisking until melted. Mix in 3/4 cup sugar, flour and yolks. Cool slightly.

Beat whites, salt and cream of tartar until soft peaks form. add reminning 1/4 cup sugar 1 tablespoon at a time and beat until stiff but not dry. Whisk chocolate mixture to loosen. Gently fold in 1/4 of whites. Fold mixture back into remaining whites. Pour into prepared pan. Bake cake until center feels just firm to touch and only a few crumbs stick to tester, inserted into center, about 11/4 hours (top will crack). Cool in pan 15 minutes. Turn out onto rack; paper. Turn over again onto anothet rack. Cool.

For glaze:
Scald cream with 2 tablespoons framboise in heavy saucepant. Remove heat. Add 8 ounces chocolate a little at a time, stirring until dissolved. Cool until thick enough to spread.

Invert cake flat side up onto platter. Slide strips of waxed paper under edges of cake. Spread glaze evenly over top and sides of cake. Discard paper. Refrigerate until glaze is firm, about 30 minutes. Serve at room temperature with Raspberry Coulis and whipped cream.

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