Chocolate Raspberry Torte

INGREDIENTS

CAKE:
8oz (228g) dark chocolate, chopped
10 tablespoons (5oz, 142g) butter
4 eggs, room temp
2/3 cup (133g) sugar
5 tablespoons water (74ml)
2 teaspoons (6g) cornstarch
2 teaspoons (9g) vanilla
1/4 teaspoon salt

RASPBERRY LAYER:
1/3cup (100g) raspberry jam or preserves

GLAZE:
5 tablespoons (2.5oz, 71g) butter
2 teaspoons (10ml) corn syrup or brown rice syrup
2.5 oz (71g) dark chocolate, shredded or chopped

Instructions

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 275 degrees. Spray 8-inch springform pan with vegetable oil spray. Microwave chocolate and butter in a bowl at 50 percent power, stirring occasionally with a rubber spatula, until melted, about 4 minutes. Let the chocolate mixture cool for 5 minutes.

Whisk eggs, sugar, water, cornstarch, vanilla, and salt together in a large bowl until thoroughly combined. Whisk in chocolate mixture until smooth and slightly thickened, about 45 seconds. Strain batter through fine-mesh strainer into prepared pan, pressing against strainer with rubber spatula or back of ladle to help batter pass through.

Gently tap the pan on the counter to release air bubbles. Bake until edges are set and center jiggles slightly when cake is shaken gently, 35 to 40 minutes. Let the cake cool for 5 minutes, then run the paring knife between the cake and sides of the pan. Let cake cool in pan in refrigerator until fully set, about 5 hours

FOR THE GLAZE: Melt butter in a small saucepan or microwave. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Set aside

TO ASSEMBLE: Remove sides of pan and place cake on rack. Spread Raspberry preserves to within ½” of edges and smooth with a spatula. Pour glaze evenly over the top of the cake, making sure it coats the sides. Shake rack gently to smooth glaze. Slide thin metal spatula between cake and pan bottom to loosen, then slide cake onto platter

Store in the fridge. Let torte stand at room temperature for 30 minutes before serving