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    P.F. Chang's Chocolate Torte

    Source of Recipe

    CD Kitchen

    List of Ingredients

    1/2 cup butter
    18 oz semi-sweet chocolate chips
    4 eggs
    1/2 cup granulated sugar
    1 teaspoon vanilla
    ***Vanilla Sauce***
    2 cups cream
    1/2 cup vanilla sugar
    4 egg yolks
    ***Raspberry Sauce***
    12 ounce frozen raspberries, thawed
    3 tablespoons granulated sugar
    3 tablespoons water
    2 tablespoons raspberry liqueur


    Preheat oven to 325 degrees.

    Melt the butter in a saucepan over low heat. Stir in
    chocolate chips until just melted. Remove from heat
    and set aside.

    Beat the eggs until fluffy in a large bowl; stir in
    sugar and vanilla until sugar is dissolved.

    Stir 3 tablespoons of the warm chocolate into the
    eggs. Mix completely then add remaining chocolate.

    Pour the batter into a 9-inch springform pan lined
    with parchment paper.

    Bake for 40 to 50 minutes or until middle springs
    back slightly when touched. Remove, cool, cover and
    chill until ready to serve.

    Vanilla Sauce: Combine cream and 1/4 cup sugar in
    saucepan over low heat. Heat mixture, stirring often,
    just until boiling then turn off heat.

    In a bowl whisk together remaining 1/4 cup sugar and
    egg yolks until smooth. Stir in 3 tablespoons of the
    cream sauce into the eggs. Pour the egg mixture into
    the saucepan and heat until just boiling. Make an
    ice bath by placing ice in a large bowl, set a smaller
    bowl inside. When the vanilla cream sauce reaches
    boiling, immediately pour it into the bowl in the ice
    bath. Cover and chill.

    Raspberry Sauce: Puree the raspberries in a blender.
    Stir in water as needed to thin. Place puree in a
    saucepan. Stir in sugar and liquer and heat to
    boiling. Remove from heat; cover and chill.

    To serve: Spoon equal amounts of raspberry and vanilla
    sauce onto each serving late. Slice the torte and place
    slices, top down, on the sauce.

    Serves 8.




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