Flourless Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Butter a 9-inch springform pan thoroughly, then dust the bottom and sides with 1 tablespoon of unsweetened cocoa powder, tapping out excess. Optionally line the bottom with a round of parchment paper lightly buttered.

Melt chocolate and butter

Chop the chocolate into small, even pieces. In a heatproof bowl set over a pot of simmering water (double boiler), combine the chopped chocolate and 1 cup (8 oz) butter. Stir occasionally until completely melted and smooth. Alternatively, microwave in 20–30 second bursts at medium power, stirring between bursts until smooth. Remove from heat and let cool slightly (3–5 minutes).

Whisk eggs and sugar

In a large mixing bowl, whisk together the 6 whole eggs and 1 cup granulated sugar until well combined. You do not need to whip to ribbon stage; whisking until the mixture is homogenous and slightly paler is sufficient for this dense torte.

Combine chocolate and eggs

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in a thin stream while whisking continuously to temper the eggs and avoid curdling. Add 1 teaspoon vanilla extract and 1 teaspoon fine salt, and whisk until fully combined and glossy.

Bake

Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the center is set but still slightly jiggly — a toothpick inserted near the center should come out with a few moist crumbs, not raw batter. Oven times vary; check at 20 minutes for your oven's behavior.

Cool and unmold

Remove the torte from the oven and place on a wire rack. Let cool in the pan for 20 minutes, then run a thin knife around the edge and release the springform ring. Allow the torte to cool completely to room temperature (about 1–2 hours) before chilling if you prefer a firmer texture. For a clean slice, chill for at least 2 hours or overnight, then bring back to room temperature 20–30 minutes before serving.

Finish

If desired, dust the top lightly with the remaining 1 tablespoon cocoa powder or sift confectioners' sugar just before serving. Slice with a sharp knife wiped clean between cuts for neat slices.

Combine and simmer

In a medium saucepan, combine 2 cups cranberries, 1 cup raspberries, 1 cup granulated sugar, 1 cup water, 2 tablespoons orange juice, 1 tablespoon lemon juice, and 1 teaspoon orange zest (if using). Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until the cranberries pop and the raspberries break down, about 10–12 minutes.

Adjust texture

Taste the sauce and adjust sweetness or acidity if needed (add up to 1–2 tablespoons more sugar or more lemon/orange juice to taste). For a smoother sauce, press through a fine-mesh sieve to remove seeds and skins; for a chunkier sauce, leave as is.

Thicken (optional)

If you prefer a thicker, glossy sauce, stir together 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Bring the sauce back to a gentle simmer and whisk in the slurry; cook 1–2 minutes until the sauce thickens. Remove from heat and cool to room temperature. The sauce will thicken further as it cools.

Cool and store

Allow the sauce to cool to room temperature before spooning over slices of torte. The sauce can be made a day ahead and refrigerated in an airtight container; gently rewarm or serve chilled depending on preference.

Place a slice of chilled or room-temperature flourless chocolate torte on a dessert plate. Spoon 2–3 tablespoons of cranberry–raspberry sauce over or beside the slice. Garnish with a dollop of whipped cream or crème fraîche and 2 fresh raspberries per slice. Dust lightly with confectioners' sugar if desired. Serve immediately.