Chocolate Espresso Torte.

Chocolate Espresso Torte with White Chocolate Ganache and Raspberry Coulis
from The Court of Two Sisters - New Orleans, LA

Torte:
1 lb. Lightly Salted Butter, softened
12 oz. Semi Sweet Chocolate
4 oz. Unsweetened Chocolate
7 oz. Sugar
2 oz. Espresso Coffee Grinds
2 oz. Water
2 oz. Grand Marnier
12 each Eggs

Put butter, chocolates, sugar, coffee and water in top of double boiler on medium heat. Heat and stir until chocolate and butter are melted. Let cool, put eggs into a bowl and beat slightly. Add chocolate mixture and Grand Marnier. Put into buttered cake pan and bake in water bath at 350º for 1 hour. Remove from oven and cool, refrigerate at least 2 hours. Invert pan to remove.

White Chocolate Ganache:
1 lb. White Chocolate, chopped
1 cup Cream
2 oz. Lightly Salted Butter

Heat in double boiler until melted and keep warm.

Raspberry Coulis:
2 pints Fresh raspberries, rinsed
½ cup Sugar
1 oz. Water

Heat until sugar is dissolved, remove from heat and puree, strain and chill.

To Serve: Slice torte into 12 slices. Put 2 oz. White chocolate ganache onto serving plate, put torte in center and drizzle with raspberry coulis.