Flourless Chocolate Torte with Raspberry Sauce
Rich, dense flourless chocolate torte topped with a silky chocolate glaze and bright raspberry sauce.
Servings: 8 servings
Ingredients
- 10 oz unsalted butter about 2 1/2 sticks
- 20 oz semisweet chocolate finely chopped, divided (use part for glaze)
- 1 tbsp vanilla extract
- 6 large eggs at room temperature
- heavy cream for glaze (use enough with chocolate to make a pourable glaze; about 1/2 cup)
- fresh or frozen raspberries for sauce (about 2 cups)
- granulated sugar for raspberry sauce (about 1/4 to 1/2 cup, to taste)
- lemon juice for raspberry sauce (about 1 tsp)
- cornstarch for thickening raspberry sauce (mixed with a little water)
- fresh berries (optional) for serving
Instructions
- If eggs are not room temperature, place whole eggs in a bowl of hot (but not boiling) water for about 10 minutes, then drain and dry.
- Preheat oven to 400°F (200°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment; grease the parchment.
- Wrap the outside of the springform pan in two layers of aluminum foil to prevent leaks, then place the pan inside a larger roasting pan and set aside.
- Combine the chopped semisweet chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between, until melted and smooth. Stir in the vanilla.
- In the bowl of an electric mixer, beat the room-temperature eggs on high until very light and tripled in volume, about 4–5 minutes.
- Fold one-quarter of the whipped eggs into the chocolate mixture to lighten it, then gently fold in the remaining eggs until just combined and no large streaks remain.
- Pour the batter into the prepared springform pan. Place the pan in the prepared roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform.
- Bake for 17–18 minutes; the center should still be slightly jiggly. Carefully remove the roasting pan from the oven, then remove the springform from the water bath and discard the foil. Cool the torte to room temperature.
- Prepare the glaze: place semisweet chocolate and about 1/2 cup heavy cream in a small microwave-safe bowl; microwave until warm, then whisk until smooth and slightly cooled.
- Pour the glaze over the torte while it is still in the springform pan. Chill in the refrigerator until firm, about 6–8 hours.
- Make the raspberry sauce: in a saucepan combine raspberries and sugar and bring to a simmer for a few minutes. Add lemon juice and a slurry of cornstarch mixed with water, bring to a boil and cook until slightly thickened.
- Allow the sauce to cool slightly, then press through a fine-mesh sieve to remove seeds. Chill until ready to serve.
- To serve, run a knife around the edge of the chilled torte and remove the springform ring. Slice with a hot, dry knife and serve with raspberry sauce and fresh berries as desired.
Equipment
- 9-inch springform pan
- Aluminum Foil
- roasting pan or baking dish large enough for water bath
- large microwave-safe bowl
- electric mixer (or whisk and elbow grease)
- small microwave-safe bowl
- Saucepan
- Fine Mesh Sieve
Notes
- Use room-temperature eggs for best volume.
- Wrap the springform well to prevent water getting in during the water bath.
- Chill the torte at least 6 hours for clean slices.
- Press raspberry sauce through a sieve to remove seeds.