chocolate torte with raspberry goodness

don't you love this title? i do. i think you'll like this recipe, too.

both recipes are from smitten kitchen (torte here and raspberry topping here).

let's start with the torte.

from the pantry and kitchen you'll need:

(check out my butternut squash saying, 'hi' in the background!)

a preheated oven to 325 degrees
a greased spring form pan
small stove-top sauce pan
8 ounces semi-sweet chocolate chips
1 cup unsalted butter (that's 2 whole sticks, oh my!)
1 cup sugar
5 large eggs
1 tbsp vanilla
1/4 tsp salt
1/4 cup flour

now, don't be intimidated by this recipe. it's so easy and it'll let you shine as the gourmet chef you really are. you're friends and family will thank you for introducing them to this glorious chocolate dish. i promise.

first things first. this is one of those recipes that it's super helpful to have everything measured out before you get started. in fact, i highly recommend this.

now we're ready to go! you'll want to turn your stove top on somewhere between medium and low heat, but closer to the lower side, and throw in your chocolate chips and butter. look at all that butter!

there is nothing like melting butter on the stove. it is magical.

ok, so while you're enjoying that delicious aroma of chocolate and butter melting, just keep moving it and keep stirring it until it is completely melted. then you'll start adding in your other ingredients.

first add your sugar. then your eggs, one at a time making sure you beat 'em up real good in between. next your vanilla, a pinch of salt, and lastly, your flour.

stir, mix well, you know the drill. pour it into your already greased springform pan, like so.

oopsie, i got a little loose flour on top! but never fear! it will still come out of the oven just as dreamy. and by the way, it needs to be baked about 35 minutes, but check it at about 30 just in case.

in the mean time, while your delicious tort is baking, you can prepare your raspberry topping.

you'll need:
2 pints of raspberries
1 cup sour cream
a handful of brown sugar, dark or light, whatever you like!

combine these items into a baking dish, mix 'em up and wait for your torte to come out of the oven. you'll also notice at this point that everything will start to smell amazing.

when the torte is ready take it out, and crank your oven up to broil. this works out well, since you need to let your torte cool a bit before removing the sides of your pan. when it's ready....voila!

when your oven is ready to broil away, pop in that raspberry topping for about 6 minutes. and start to mentally prepare. because there is nothing quite like hot sour cream. so so so good.

when your raspberry topping is done, it come out looking a little like death. but i swear to you, it will make your day a whole lot better. unless you don't like raspberries...really, you could do this with blue or black too.

i regret to inform you that i have no picture of the combined two because they were consumed in less than five minutes, by me, my husband and our guests. HA!

we got six servings out of this amazing dessert, so let's see where we are!

8 ounces semi-sweet chocolate chips, $1.99
unsalted butter, i buy organic so i'll include the cost here, plus a whole cup is a lot, $3.59 
large eggs, $3.33
raspberries, $3.98
sour cream, $2.01


all in all, we spent $14.90 on this dessert, and 2.48 a slice.

you know, you could also just stop at the torte, and eat it with a little powdered sugar on top! then you're down to $8.91, and $1.49 a slice. YES! 

i hope you make this one soon. it's one of my favorites!