Flourless Chocolate Torte Recipe
Flourless chocolate torte with raspberry coulis and whipped cream garnish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Torte
Raspberry Coulis
Whipped Cream
Method
Torte Preparation
- 1
Melt Chocolate and Butter
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a double boiler, melt the dark chocolate and butter together, stirring until smooth.
- 2
- 3
Bake the Torte
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until the edges are set but the center is still slightly soft. Let cool in the pan for 10 minutes, then invert onto a plate and remove the parchment paper.
Raspberry Coulis Preparation
- 4
Prepare the Coulis
In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring gently until the raspberries break down.
- 5
Blend and Strain
Remove from heat, blend until smooth, and strain through a fine mesh sieve to remove seeds. Set aside to cool.
Whipped Cream Preparation
- 6
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
