INGREDIENTS
Torte:
2 1/2
sticks, or 10 ounces, butter
20 oz
semisweet chocolate, finely chopped
1 tbsp
vanilla extract
6
large eggs, at room temperature
1/3 cup
heavy cream
2 oz
semisweet chocolate, chopped
16 oz
frozen raspberries
1/3 cup
granulated sugar
Juice of half a lemon
2 tsp
cornstarch whisked in 1 tablespoon of water
Raspberries
Sweetened whipped cream