Chocolate Raspberry Ganache Torte

1/3 C. Dutch process cocoa

1/3 C. flour

a pinch baking soda

3 eggs

3 egg yolks

2/3 C. sugar

1/4 t. salt

Preheat the oven to 350°F. Butter a 9 inch round cake pan and line the bottom with parchment paper.

In a small bowl, sift together the cocoa, cornstarch, flour, salt and baking soda.

In a metal bowl whisk together the whole eggs, yolks and sugar. Set the bowl over a pan of simmering water and continue to whisk until until just lukewarm. Remove bowl from heat and mix with the mixer until it has doubled in volume.

Fold in the flour mixture, one third at time. Pour batter into pan.

Bake for 30 minutes or until it is firm to the touch. Cool on a rack.

Syrup:

1/3 C. water

1/3 C. sugar

1/3 C. raspberry liqueur, such as Chambord

In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Cool syrup and stir in liqueur. Chill.

Ganache:

1 1/4 C. heavy cream

2 T. butter

2 T. light corn syrup

1 lb. semisweet or bittersweet chocolate

In a saucepan bring cream, butter and corn syrup to a boil. Remove from heat and add chocolate. Whisk until it is smooth. Chill.

Glaze:

1 C. heavy cream

8 oz. semisweet or bittersweet chocolate

Bring cream to a boil and remove from heat. Add chocolate and whisk until smooth.

To assemble:

Have ganache almost at room temperature (it should still have a chill) and mix with an electric mixer until smooth and light.

Remove parchment paper from genoise and slice cake into 3 layers.

Place the bottom layer on a plate. Brush with 1/3 of the syrup. Spread 1/4 Cup of raspberry jam on. Top with 1/3 of the ganache. Top ganache with middle layer of cake and repeat layering process. Add top layer and spread the sides and top with the remaining ganache. Chill for 30 minutes.

Pour glaze over the top and sides of cake. Chill until 1/2 hour before you plan on serving.

Serve with fresh raspberries on the side and a dollop of whipped cream.

Serves 12.