P.F. Chang's Torte

1/2 cup butter
3 cups semi-sweet chocolate chips (18 oz).
4 eggs
1/2 cup sugar
1 tsp vanilla

Vanilla Sauce:
2 cups cream
1/2 cup sugar
1/4 vanilla bean, split lengthwise
4 egg yolks

Raspberry Sauce:
1 bag frozen raspberries, thawed, (12oz).
3 TB sugar
2-4 TB water
2 TB raspberry liqueur

Preheat oven to 350 degrees.

Melt butter in a medium saucepan over low heat. Add chocolate chips and stir occasionally until chocolate is completely melted. Be very careful not to overcook chocolate or it may burn and taste funny. Remove chocolate from heat.

Beat 4 eggs until fluffy in a large bowl. Then add sugar and vanilla and mix well until sugar is dissolved,

Temper the egg mixture by mixing a a few TB of the warm chocolate. Add the rest of the chocolate and mix until well combined.

Pour the batter into a 9" springform pan that has been lined on the bottom and sides with parchment paper (butter the pan before you add the parchment). Bake for 40-50 minutes or until the middle of the cake begins to firm up. Remove, cool, cover and chill the cake until you are ready to serve it.

As the torte bakes, prepare vanilla sauce by combining cream with 1/4 cup sugar in a medium saucepan over medium-low heat. Use a knife to scrape the seeds from the inside of the vanilla bean, then add the seeds and the pod to the pan. Heat mixture, stirring often, just until boiling and then turn off heat. Watch the cream closely so that it doesn't boil over.

In a medium bowl whisk together remaining 1/4 cup sugar and egg yolks until smooth. Temper the egg yolks by by adding a TBS hot cream mixture. Pour the entire mixture back into the pan and heat it up again. , stirring often until it begins to boil. Immediately pour the sauce into a medium bowl that has been set in a larger bowl filled with ice. Cover and chill the sauce until you are ready to serve.

Make the raspberry sauce by pureeing the thawed raspberries in a blender. Add 2-4 TB water to thin. Pour pureed berries into a medium saucepan over medium heat. Add 3 TB sugar and the raspberry liqueur. Heat until boiling then remove raspberry sauce from heat. Cover and chill it.

When you are ready to serve, first spoon some raspberry sauce and vanilla sauce onto plate. Carefully place a slice of torte onto the sauces., but turn over the cake so the bottom is on top.

Serves 8