Chocolate Espresso Raspberry Torte
In a stainless bowl beat the eggs and sugar together. Add the espresso extract and mix.
Add the melted chocolate slowly to the eggs. Place the entire mixture in to a spring pan.
Place in a water bath and bake at 325ºF for 40 minutes. Remove from the oven and cool. Serve with fresh raspberries.
Yield: 10 inch torte.
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