Ingredients

1 lb Belgian dark chocolate (May
   also use bittersweet or semi-
   sweet)
1 c heavy whipping cream
1 T sugar
1 T butter
1 T Wintergreen Winery
   Raspberry wine or raspberry
   liqueur
1 T crème de cacao
1 t confectioner’s sugar

Raspberry sauce:

Wintergreen Winery Raspberry
   wine (or raspberry liqueur)
   and/or 6 ounces unsweetened
   frozen raspberries
¼ c sugar

 

Directions

1. Chop chocolate into small bits, and
   place in a bowl.
2. Combine the heavy cream, sugar and
   butter in a 1 quart saucepan.
3. Bring to a boil.
4. Pour at once on chocolate, and stir
   until smooth. Make sure all the
   chocolate is melted.
5. Pour half the mixture in an 8 inch
   round cake pan, or a 9x9 square pan.
6. Add the crème de cacao, and mix well.
7. Rap the pan against the counter to
   even it out, then set in the freezer.
8. Add raspberry liqueur to other half,
   and mix well.
9. When cooled, beat it until it lightens in
   color and texture.
10. Pour over the frozen half, and place
   back in freezer.

To prepare raspberry sauce, combine wit sugar and blend. Chill.

To unmold the torte, dip pan into hot water for about 15 sceonds, then run a knife around the edge. Rap firmly to dislodge. Smooth with spatula, and return to the freezer for about 5 minutes. Drizzle confectioner’s sugar. You only need to serve fudge size pieces, as it is very rich.

Serve with raspberry sauce and/or Wintergreen Winery Raspberry wine.