I'd like to make this recipe from the new CI baking book TODAY, but serve it Tues am:
Chocolate Raspberry Torte (a very dense chocolate cake--8 oz chocolate, 12 oz butter, 6 oz nuts, 1/4 cup flour, 5 eggs and a few other things) with raspberry jam (recipe calls for rasp. jam plus a few fresh rasp, but I will use only the jam) in between the two split layers, and a glaze (more chocolate melted with whipping cream) on top.
The recipe says you can refrigerate the completed torte for up to 24 hours then let sit at room temp for 30 minutes before serving. Think an extra 12 or so hours in the refrigerator would be okay?
And one more thing---I will be using a very old bar of Trader Joe's pound plus bittersweet chocolate which is 54% cocoa solids. Do you think I should reduce the sugar in the torte just a wee bit? May 10 T instead of the 12 T called for?