Truffle Chocolate Torte Recipe
Flourless cake with raspberry sauce & whipped cream
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Ingredients
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Torte
Raspberry Sauce
Whipped Cream
Method
Torte
- 1
Preheat the Oven
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) until smooth. Remove from heat and let it cool slightly.
- 3
Combine Eggs and Sugar
In a separate bowl, whisk together the large eggs and granulated sugar until pale and thick.
- 4
Mix Ingredients
Gently fold the melted chocolate mixture into the egg mixture. Add the cocoa powder, truffle oil, vanilla extract, and a pinch of salt. Mix until well combined.
- 5
Bake
Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until the torte has set around the edges but is still slightly soft in the center. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Raspberry Sauce
- 6
Prepare the Sauce
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
- 7
Strain (Optional)
If you prefer a smoother sauce, strain the mixture through a fine mesh sieve to remove the seeds.
Whipped Cream
- 8
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.
- 9
Serve
Serve the torte slices with raspberry sauce drizzled on top and a dollop of whipped cream beside it.