Ingredients

For the Torte

8 1/2 oz bittersweet chocolate, chopped
2/3 cup unsalted butter, cut into small pieces
8 Tbsp cherry jam
4 large eggs, at room temp.
3/4 cup granulated sugar
1 Tbsp kirsch or brandy
1 tsp balsamic vinegar
1/2 cup plus 1 Tbsp All-purpose flour
3/4 tsp baking powder
1/4 tsp salt

For the Coulis

12 oz fresh raspberries (or thawed if frozen)
5 – 7tablespoons granulated sugar
1/8 tsp table salt
2 tsp lemon juice

*blueberries, blackberries, or strawberries could all be substituted or combined

Special Equipment

9″ Cake pan
Electric Mixer or Kitchen Aid
Cooling Rack
Food Processor
Fine Mesh Strainer

Instructions

For the Torte

Preheat oven to 350 degrees and make sure rack is positioned in center rack.
Butter and place parchment in the bottom of one 9-inch round or tart pan.
Sift together the flour, baking soda, salt and set aside.

Place the chopped chocolate and butter in a heat proof bowl and place on top of a sauce pan with two inches of slightly simmering water. Stirring occasionally, melt the chocolate and butter, then stir in the cherry jam, let cool slightly.

In the bowl of an electric mixer or with a hand mixer whip the eggs and sugar until tripled in volume. About ten minutes. The mixture will look almost white in color and very fluffy. Beat in the kirsch or brandy and balsamic vinegar. When the chocolate mixture has cooled to body temperature fold into the egg mixture in three additions. Scrape down the sides of the bowl and make sure the mixture looks smooth and well blended. Fold in the sifted flour mixture, then scrape the batter into the prepared pan.

Bake the torte until the top is cracked in several places, springs back when lightly touched, about 50-60 minutes. Transfer to a wire rack and let cool ten minutes, in the pan. If using a regular round pan then run a thin blade knife around the outside of the cake pan and invert onto a sheet pan to cool completely.

For the Coulis

In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.