Valentines Day may be over, but February is ALL ABOUT chocolate for us!
Solveig answered the call in a big way - don’t you just want to run home and make this right now?
Mocha Ganache: (prepare after the torte has chilled at least six hours)
Cook first 5 ingredients in large saucepan over low heat, whisking constantly until smooth. Let cool 15 minutes.
Whisk together chocolate mixture with beaten eggs; pour into greased 10-inch springform pan.
Bake at 325 degrees 50 minutes until set. Cool completely in pan on wire rack; remove sides of pan. Cover and chill at least six hours.
Spread ganache on top and sides. Garnish with raspberries and glaze with melted currant jelly.