Gluten-free Chocolate Fudge Torte Recipe

Prepare pan and oven

Position a rack in the center of the oven and preheat to 350°F (175°C). Line a 9-inch (23 cm) springform pan with parchment paper on the bottom and sides, and lightly butter the sides. If you have a removable-bottom tart pan instead, that also works.

Melt chocolate and butter

Place chopped chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler), stirring occasionally until smooth and glossy, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between, until fully melted. Remove from heat and let cool for 3–5 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk together granulated sugar, eggs, and the extra egg yolk until well combined and slightly frothy (about 30–60 seconds by hand or 20–30 seconds with a whisk). Stir in vanilla extract.

Combine and season

Slowly pour about one-third of the melted chocolate mixture into the egg-sugar mixture, whisking constantly to temper the eggs. Then gently fold in the remaining chocolate until uniform. Sift in the cocoa powder and add the sea salt, folding until just combined. The batter will be thick, glossy, and pourable.

Bake

Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 22–28 minutes. The torte should have a thin crust on top but still be fudgy and slightly jiggly in the center when gently shaken. Do not overbake — it will firm as it cools.

Cool and chill

Remove the torte from the oven and let it cool on a wire rack for 30 minutes. Run a thin knife around the edges to loosen from the pan, then release the springform ring. For clean slicing and a dense, fudgy texture, chill the torte in the refrigerator for at least 2 hours (or up to overnight).

Dust the top lightly with powdered sugar just before serving, if desired. Arrange fresh raspberries on top or alongside slices. Serve each slice with a dollop of whipped cream or crème fraîche. Store any leftovers tightly wrapped in the refrigerator for up to 5 days.