Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Torte
Fernet Branca Coulis
Method
Torte Preparation
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.
Mix the Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy.
Add Dry Ingredients
Sift in the cocoa powder and salt. Carefully fold into the batter until no dry spots remain, being careful not to overmix.
Bake the Torte
Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the Torte
Remove the torte from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Fernet Branca Coulis Preparation
Cook the Coulis
In a small saucepan, combine the fresh raspberries, granulated sugar, lemon juice, and Fernet Branca. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Strain the Coulis
Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove seeds. Allow it to cool to room temperature.