Happy Valentine’s Day! In my opinion, chocolate and raspberries are a flavor combination that can’t be beat.B I don’t do a lot of baking so this was a very new thing for me to try.B Making a dessert that is “flourless” means only one thing: more room for chocolate and butter! As you can guess, this torte is very rich and dense. I was happy with how it came out though I wish it were a tiny bit more moist. Take it out of the refrigerator up to an hour before eating so that it softens a bit.
Flourless Chocolate Torte with Raspberry Sauce
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 300 kcal
Ingredients
- Unsweetened cocoa powder for dusting
- 15 oz. bittersweet chocolate finely chopped
- 2 1/4 stick unsalted butter cut into small pieces
- 7 egg yolks
- 9 tbsp granulated sugar
- 1 1/2 tbsp brewed espresso
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 5 egg whites at room temperature
- Confectioner's sugar for dusting
Instructions
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Grease a pie pan and dust with the cocoa powder.
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In a microwave, combine the chocolate and butter.
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In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 tablespoons of the granulated sugar, the espresso, vanilla and salt on medium-high speed until pale and very thick, about 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
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In a separate bowl beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 tablespoons granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
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Pour the batter into the prepared pan and spread it out evenly. Bake in a 300F oven until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 38-40 minutes. Transfer the pan to a wire rack and let cool for 30 minutes.
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Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
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Garnish the torte with the raspberries and dust with confectioners' sugar.
Raspberry Sauce
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 100 kcal
Ingredients
- 9 oz Fresh Raspberries
- 3 oz White Sugar
Instructions
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Pour the raspberries and sugar into a saucepan on medium heat. Heat the mixture slowly, stirring and breaking apart the raspberries. Let simmer 5-7 minutes.
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In a blender, puree the sauce for about 30-40 seconds.
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Strain the mixture through a sieve to remove the seeds. If the sauce is too thick, add a little water.