Chocolate Genoise Truffle Torte with Fresh Berries

To make the genoise: Preheat the oven to 350 F. Line the bottom of a greased 101⁄2-inch springform pan with waxed paper, grease the paper, and dust the pan with flour, knocking out the excess. In the large bowl of an electric mixer beat the eggs with the sugar on high speed for 5 minutes or until the mixture is pale yellow and forms a ribbon when the beaters are lifted. In a separate bowl sift the flour and cocoa together. Fold the dry ingredients into the egg mixture until the batter is just combined. In a small saucepan over low heat melt the butter with the brandy. Fold the butter mixture into the batter gently but thoroughly. Pour the batter into the pan, smoothing the top. Bake the cake in the middle of the oven for 20 minutes or until a tester comes out clean. Transfer the cake to a rack and let cool.

To make the simple syrup: In a small heavy-bottomed saucepan combine the sugar and water and let this mixture come to a slow simmer over medium heat. Cook, stirring occasionally, until a syrup is formed. Remove the pan from the heat.

To make the chocolate truffle cream: In a metal bowl set over a pan of barely simmering water, melt the dark chocolate with 11⁄4 cups of heavy cream, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. In the large bowl of an electric mixer combine the egg yolks, Chambord, and 1⁄4 cup of cream and beat on high speed until the mixture is tripled in volume. Fold in the dark chocolate mixture gently but thoroughly.

Brush the genoise with 2 tablespoons of simple syrup. While still in the springform pan, spoon the chocolate truffle cream onto the cake, spreading to cover, until cream is about 1 inch thick. Refrigerate while making the white chocolate truffle cream.

To make the white chocolate truffle cream: In a metal bowl set over a pan of barely simmering water melt the white chocolate with 11⁄4 cups of heavy cream, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. In the large bowl of an electric mixer combine the egg yolks, Chambord, and 1⁄4 cup of cream and beat on high speed until the mixture is tripled in volume. Fold in the white chocolate mixture gently but thoroughly.

To make the macerated raspberries: In a clean mixing bowl combine the sugar, orange juice, orange zest, lemon juice, lemon zest, Chambord, and raspberries. Stir until smooth and refrigerate, covered.

To assemble: Remove the cake from the refrigerator and spread the white chocolate truffle cream onto the chocolate truffle cream and smooth with a rubber spatula. The cream should be level with the top of the pan. Refrigerate for at least 30 minutes. Run a sharp knife around the edge and remove the side of the pan. Decorate the finished cake with fresh raspberries and white chocolate shavings.

To present: Place slices of cake on individual serving plates and spoon macerated raspberries on the plates. Garnish with sprigs of fresh mint.