P.F. Chang's Chocolate Torte
Source of Recipe
List of Ingredients
1/2 cup butter
18 oz semi-sweet chocolate chips
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups cream
1/2 cup vanilla sugar
4 egg yolks
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.