Byerly's Raspberry Torte

Cake: 1 1/2 cups sugar

1 1/2 cups cake flour

5 eggs

1 1/4 cups unsalted butter -- (2 1/2 sticks)

10 ounces semisweet chocolate

1/2 cup Chambord (see note)

Ganache: 1 cup whipping cream

1 tablespoon butter

8 ounces semisweet chocolate

12 perfect fresh raspberries -- for garnish

1. To prepare cake: Combine sugar and cake flour in a large mixing bowl. With an electric mixer at low speed, beat in eggs one at a time until blended, stopping the mixer and scraping down the sides of the bowl before adding each egg. 2. Melt butter and chocolate in a double boiler. Add to batter and beat at medium speed until blended. Turn off mixer and scrape down the sides of the bowl. 3. Add Chambord. Mix at low speed until combined. Pour batter into a greased 10-inch cake pan. 4. Bake in a preheated 350-degree oven until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely in pan on a wire rack. 5. To make ganache: In a large, heavy saucepan, bring cream and butter to a boil. Remove from heat. Stir in chocolate. 6. Place cake on wire rack over a cookie sheet large enough to hold the cake. Pour warm ganache over cake. Carefully tip the rack and let the ganache spill over the edges to coat the cake completely. (Or use a long icing spatula to push the ganache over the edges.) Let stand for 30 minutes. 7. Lightly press raspberries into the ganache along the top edge of the cake. Let stand at room temperature for 3 to 4 hours or refrigerate for 2 to 3 hours. Note: Chambord is a French raspberry liqueur sold at most large liquor stores. Makes 14 servings. Nutrition Information (per serving) Calories: 590 From fat: 340 Total Fat 37g Carbohydrate 58g,Cholesterol 145mg, Protein 6g, Sodium 40mg, https://www.suntimes.com