½ cup butter (2 sticks), plus 1 Tbsp. for greasing the skillet
1½ cups semi-sweet chocolate chips
1 cup sugar
1 tsp kosher salt
1 tsp vanilla extract
10 oz vanilla melting chips
½ cup heavy cream
9 oz raspberries, divided for sauce and some left for garnish
Products to Use:
Preheat oven to 350ºF and grease the bottom and sides of a 11” CopperBond Skillet with butter.
Using a double boiler, melt chocolate chips and butter, stirring to combine.
In a large bowl, combine the eggs, sugar, salt, and vanilla extract, whisk until all ingredients are well incorporated.
When chocolate is completely melted, slowly drizzle into the egg mixture, a little at a time, stirring constantly to make sure the eggs don’t cook. Continue drizzling, until all the chocolate is mixed in with the eggs, stir to combine completely.
Place skillet on the center rack and bake for about 35 min until just cooked through and no longer “jiggly”.
Meanwhile, use the double boiler to melt vanilla melting chips and heavy cream, stirring to combine while it melts.
In another small saucepan, add the raspberries and cook over low heat for about 10 min stirring to break them down and create a sauce.
When torte is finished, drizzle with the melted vanilla and raspberry sauces.