Double chocolate- what more can I say?

I just got the Cooking Light Cookbook and I love it. Mostly I love looking at all the pictures and planning the different things I am going to make from it. HA HA!! I especially like looking at all the desserts, but I can't make them just for us! Therefore I love the opportunity to be the person to bring a dessert for the party or dinner. HA! The dessert I have been dying to do is this:
(Sorry I forgot to take any pictures of it finished on the plate.)

Double-Chocolate Soufflé Torte with Raspberry Sauce

Ingredients

Sauce:
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
1 tablespoon Grand Marnier (orange-flavored liqueur) I used orange juice instead

Torte:
3 ounces semisweet chocolate, chopped
2 tablespoons Grand Marnier (orange-flavored liqueur) I used orange juice instead
3 tablespoons butter, softened
3/4 cup sugar, divided
1 large egg
1/4 cup fat-free milk
1/4 cup Dutch process cocoa or unsweetened cocoa
2 tablespoons cornstarch
4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Cooking spray

Preparation

To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tablespoon liqueur. Pour sauce into a bowl; cover and chill 1 hour.

Preheat oven to 300°.

To prepare torte, combine chocolate and 2 tablespoons liqueur in a small, heavy saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally with a whisk. Place butter and 1/2 cup sugar in a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy. Add egg; beat 1 minute. Gradually add milk; beat at low speed (mixture will look curdled). Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at low speed until combined.

Place the egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon chocolate mixture into an 8-inch springform pan coated with cooking spray. Bake at 300° for 45 minutes or until a wooden pick inserted in center comes out almost clean; run a knife around outside edge. (The torte falls as it cools.) Cool on a wire rack.

Note: Grand Marnier adds a wonderful depth of flavor to his indulgent-tasting dessert. But if you must go alcohol-free, substitute water or orange juice.

Yield

8 servings (serving size: 1 wedge and 1/4 cup sauce)

This was surprisingly easy. It was super yummy and everyone that had it wanted the recipe. I have now made it two times and will continue to make it.