ISO Double Chocolate Souffle Torte with Raspberry sauce

[healmann]

Please help. I threw out the issue with this recipe in it. ( I think it was the January or February issue). I wanted to try it but now I do not have the recipe. Can someone please, please bail me out?!
Thanks.

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Double-Chocolate Souffle Torte With Raspberry Sauce

SOURCE: Cooking Light YEAR: Jan/Feb 2001 PAGE: 94

INGREDIENTS FOR 8 SERVINGS:
Sauce:
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
1 tablespoon Grand Marnier (orange-flavored liqueur)
Torte:
3 ounces semisweet chocolate, chopped
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 tablespoons butter, softened
3/4 cup sugar, divided
1 large egg
1/4 cup fat-free milk
1/4 cup Dutch process cocoa or unsweetened cocoa
2 tablespoons cornstarch
4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Cooking spray

INSTRUCTIONS:
The key to souffle success lies in the beating of the egg whites. Use spotless
utensils, beating the whites until stiff peaks form--firm enough to stand up
yet still able to slide around the bowl when gently swirled. Beat them too
much, and they'll be too dry to create air pockets. Egg whites must be gently
folded into the batter--don't overdo it. The sauce can be prepared a day ahead
and chilled.

1. To prepare the raspberry sauce, combine first 4 ingredients in a medium,
heavy saucepan; stir well with a whisk. Bring to a boil over medium heat,
stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes,
stirring gently. Remove from heat. Stir in 1 tablespoon liqueur. Pour sauce
into a bowl; cover and chill 1 hour.

2. Preheat oven to 300 degrees.

3. To prepare torte, combine chocolate and 2 tablespoons liqueur in a small,
heavy saucepan; cook over low heat until chocolate melts and mixture is
smooth, stirring occasionally with a whisk. Place butter and 1/2 cup sugar in
a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy. Add
egg; beat 1 minute. Gradually add milk; beat at low speed (mixture will look
curdled). Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at
low speed until combined.

4. Place the egg whites, cream of tartar, and salt in a medium bowl; beat with
a mixer at high speed until soft peaks form using clean, dry beaters.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks
form. Gently fold one-fourth of egg white mixture into chocolate mixture;
gently fold in remaining egg white mixture. Spoon chocolate mixture into an
8-inch springform pan coated with cooking spray. Bake at 300 degrees for 45
minutes or until a wooden pick inserted in center comes out almost clean; run
a knife around outside edge. (The torte falls as it cools.) Cool on a wire
rack. Yield: 8 servings (serving size: 1 wedge and 1/4 cup sauce).

Note: Grand Marnier adds a wonderful depth of flavor to this indulgent-tasting
dessert. But if you must go alcohol-free, substitute water or orange juice.

NUTRITIONAL INFORMATION:
CALORIES 298 (26% from fat); FAT 8.7g (sat 5.2g, mono 2.6g, poly 0.4g);
PROTEIN 4.1g; CARB 53g; FIBER 1.7g; CHOL 34mg; IRON 1.2mg; SODIUM 155mg; CALC
28mg

[JennieL]

Has anyone made this? I've been wanting to make it too.

[Grace]

JennieL - here is a thread with a review of this recipe:
http://www.cookinglight.com/bbs/Forum1/HTML/004609.html

[healmann]

Thanks so much for the recipe!

doug