Ingredients

Torte:

4 oz Unsweetened Baker’s chocolate

4 oz Bittersweet Baker’s chocolate

4 oz Milk chocolate

1/4 cup water

1 T unflavored gelatin

5 egg yolks

1 cup half and half

1/4 cup sugar

1 pint (2 cups) whipping cream

Grapeseed oil (or vegetable oil) for pan

Glaze:

1/3 cup sugar

1 T cornstarch

1/3 cup water

1 quart fresh raspberries

Directions:

Chop each chocolate finely and place each in a separate, medium-sized glass or metal bowl. Combine water and gelatin in small bowl. Let sit for about 10 minutes until gelatin has formed.
Meanwhile, beat egg yolks and sugar in large bowl on high speed until thick (about 5 minutes). Simmer half and half in large saucepan until small bubbles form. Remove from heat and add to egg/sugar mixture. Whisk together. Return combined mixture to saucepan. Stir over medium heat about 2 minutes. Remove from heat and add gelatin mixture. Stir until gelatin is dissolved. Begin boiling a small amount of water in a small saucepan (to double boil chocolate). Using a sieve, strain the egg mixture over a glass measuring cup. If you don’t have a sieve, a paper towel might work to get the clumps out. Noting the measurement of the custard, divide that by 3. Pour 1/3 of the mixture over each of the chocolates. Stir each with a separate spoon. Beginning with unsweetened chocolate, place each bowl over boiling water and continue to stir until chocolate is melted and mixture is smooth. (If you have a stand mixer, you can have this going while you’re melting the chocolate) Beat whipped cream in large bowl until stiff peaks form. Fold 1/3 of whipped cream into each chocolate. Oil 9-inch (or smaller) springform pan. Pour Unsweetened chocolate mixture into the bottom of the pan. Place pan in freezer for at least 20 minutes. Pour Bittersweet chocolate mixture into pan next. Freeze for 20 minutes. Pour Milk chocolate mixture into pan. Freeze for at least 20 minutes.

While chocolates are setting, prepare raspberry glaze. In a glass measuring cup, mix 1/3 cup of sugar and 1T of cornstarch. Bring 1/3 cup of water to light boil. Reduce heat and add sugar/cornstarch mixture. Add raspberries. Mix until thick, adding water if needed. Remove from heat and cool.

Remove torte from freezer. Remove torte from pan. Spoon glaze on top of torte. Serve.