Double-Chocolate Soufflé Torte with Raspberry Sauce

Ingredients

• 3 tablespoons butter softened
• 1 tablespoon cornstarch 
• 2 tablespoons cornstarch 
• 0.3 teaspoon cream of tartar 
• 0.3 cup dutch process cocoa unsweetened
• 1 large eggs 
• 4 large egg whites 
• 0.3 cup milk fat-free
• 1 tablespoon grand marnier orange-flavored ( liqueur)
• 2 tablespoons grand marnier orange-flavored ( liqueur)
• 10 ounce raspberries in syrup light frozen thawed undrained
• 0.1 teaspoon salt 
• 3 ounces bittersweet chocolate chopped
• 0.5 cup sugar 
• 0.8 cup sugar divided
• 1 cup water 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• springform pan

Directions

1. To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently.
2. Remove from heat. Stir in 1 tablespoon liqueur.
3. Pour sauce into a bowl; cover and chill 1 hour.
4. Preheat oven to 30
5. To prepare torte, combine chocolate and 2 tablespoons liqueur in a small, heavy saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally with a whisk.
6. Place butter and 1/2 cup sugar in a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy.
7. Add egg; beat 1 minute. Gradually add milk; beat at low speed (mixture will look curdled).
8. Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at low speed until combined.
9. Place the egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon chocolate mixture into an 8-inch springform pan coated with cooking spray.
10. Bake at 300 for 45 minutes or until a wooden pick inserted in center comes out almost clean; run a knife around outside edge. (The torte falls as it cools.) Cool on a wire rack.
11. Note: Grand Marnier adds a wonderful depth of flavor to his indulgent-tasting dessert. But if you must go alcohol-free, substitute water or orange juice.