This decadent chocolate masterpiece is sure to wake up even your most tired players. It´s fairly easy to make, but you do need a springform pan.

Ingredients:

14 oz bittersweet or semi-sweet chocolate (Callebaut bittersweet is best)

1/2 cup butter

1/4 cup milk

5 eggs

1 tsp vanilla

1/2 cup sugar

1/4 cup flour

1/4 cup red raspberry jam

1 1/2 to 2 cups raspberries

powdered sugar

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1. Grease the bottom of 8 inch springform pan.
2. In a heavy saucepan, combine chocolate, butter, and milk.
3. Cook and stir on low until chocolate melts.
4. Remove from heat and cool 20 minutes.

1. Beat eggs and vanilla on low until well mixed.
2. Add sugar and flour - Beat on high for 10 minutes.
3. Stir chocolate mixture into egg mixture. Transfer to prepared pan.

Bake at 325° for 35 minutes or until torte is slightly puffed at edges. The center is going to look wet and underbaked -- it won´t be. Trust me, don´t put it back in the oven. This is a very moist, dense cake - you don´t want to dry it out.

Cool on wire rack 20 minutes. Loosen sides with knife. Cool completely (2-3 hours) and remove sides of pan. Wrap torte in foil and chill overnight or up to 2 days. (Okay, these are the "official" directions. I´ve finished baking this late at night, covered the cheesecake pan and shoved the whole thing in the fridge without loosening the sides or anything. It turned out just fine.)

After torte is completely cool, bring to room temp. Melt the raspberry jam in a small pan - spread over torte. Top with berries and dust with powdered sugar. Chill until ready to serve.