Flourless Chocolate Torte Recipe
Made of 4 types of chocolate & finished with a rich ganache, then topped w/ chocolate & homemade raspberry sauce. Add a Scoop of Vanilla Bean Ice Cream for an Additional Cost.
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Ingredients
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Torte Ingredients
Ganache Ingredients
Raspberry Sauce Ingredients
Optional Topping Ingredients
Method
Torte Preparation
- 1
Preheat Oven
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom 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) or in the microwave, stirring until smooth.
- 3
Mix Dry Ingredients
In a separate bowl, sift together the unsweetened cocoa powder, granulated sugar, and salt.
- 4
Combine Ingredients
Remove the melted chocolate mixture from heat. Stir in the dry ingredients until combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
- 5
Bake the Torte
Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 6
Cool the Torte
Allow the torte to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Ganache Preparation
- 7
Heat Cream
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 8
Melt Chocolate
Place the dark chocolate in a heatproof bowl. Once the cream is heated, pour it over the chocolate and let it sit for 2-3 minutes.
- 9
Mix Ganache
Stir the mixture until the chocolate is completely melted and the ganache is smooth. Let it cool slightly before pouring over the cooled torte.
Raspberry Sauce Preparation
- 10
Cook Raspberries
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring gently until the raspberries break down and the sauce thickens slightly.
- 11
Strain Sauce
Remove from heat and strain the sauce through a fine sieve to remove the seeds, if desired. Let it cool.
Assembly
- 12
Finish the Torte
Once the torte is cooled, pour the ganache over the top, allowing it to drip down the sides.
- 13
Serve
Slice the torte, drizzle with raspberry sauce, and serve with a scoop of vanilla bean ice cream, if desired.