Chocolate Torte with Raspberry

Ingredients

• MAKE THE VANILLA RUM CHOCOLATE TORTE
• Preheat oven to 350°F. Grease and line 8-inch round pan
• Melt chocolate and butter in double boiler until smooth. Cool slightly
• Beat egg yolks with half the sugar until pale and thick
• Stir in melted chocolate, rum, and vanilla
• Fold in flour and salt until just combined
• Beat egg whites with remaining sugar to soft peaks
• Fold whites into chocolate mixture in thirds
• Bake 20-25 minutes until just set. Cool completely
• PREPARE THE CHOCOLATE MOUSSE
• Melt chocolate and butter until smooth. Cool slightly
• Beat egg yolks until pale, stir into chocolate mixture
• Add cream, rum, and vanilla, mix until smooth
• Beat egg whites with sugar to soft peaks
• Fold whites carefully to maintain airy texture that holds its shape
• Refrigerate 2 hours until firm enough to pipe
• CREATE THE SHINY GANACHE
• Heat cream until just simmering
• Pour over chopped chocolate, let sit 2 minutes
• Whisk until smooth, add butter and corn syrup for extra shine
• Cool until thick enough to pipe but still glossy
• TEMPER THE CHOCOLATE SHARDS
• Melt 2/3 of chocolate to 115°F, remove from heat
• Add remaining chocolate, stir until temperature drops to 84°F
• Reheat briefly to 88°F for proper shine and snap
• Spread on parchment, let set partially, break into artistic shards
• FRUIT ENHANCEMENT
• Prepare raspberry coulis by pureeing berries with touch of sugar
• Remove seeds for clean presentation
• Reserve fresh raspberries for garnish
• PRECARIOUS ASSEMBLY
• Place torte on serving plate, brush with raspberry coulis
• Pipe chocolate mousse decoratively around and on torte
• Drizzle or pipe ganache over mousse for Prue's praised shine
• Insert chocolate shards at dramatic angles
• Scatter fresh raspberries to break down that chocolate
• FINAL PRESENTATION
• Arrange chocolate shards for architectural effect
• Additional ganache drizzles for extra shine
• Raspberry elements provide the fruit contrast he suggested