Flourless Chocolate Torte with Vanilla Drizzle & Raspberries

Rated 4.5 stars by 2 users
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Author:Recipe Courtesy of Aly Romero
½ cup butter (2 sticks), plus 1 Tbsp. for greasing the skillet
1½ cups semi-sweet chocolate chips
1 tsp kosher salt
1 tsp vanilla extract
10 oz vanilla melting chips
9 oz raspberries, divided for sauce and some left for garnish
CopperBond Skillet
Preheat oven to 350ºF and grease the bottom and sides of a 11” CopperBond Skillet with butter.
When chocolate is completely melted, slowly drizzle into the egg mixture, a little at a time, stirring constantly to make sure the eggs don’t cook. Continue drizzling, until all the chocolate is mixed in with the eggs, stir to combine completely.
Place skillet on the center rack and bake for about 35 min until just cooked through and no longer “jiggly”.
In another small saucepan, add the raspberries and cook over low heat for about 10 min stirring to break them down and create a sauce.
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