Flourless Chocolate Torte Recipe
Raspberry Coulis, Whipped Cream
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Ingredients
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Torte
Raspberry Coulis
Whipped Cream
Method
Preparing the Torte
- 1
Melt Chocolate and Butter
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan. In a double boiler, melt the bittersweet chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.
- 2
Mix Ingredients
In a large bowl, whisk together the granulated sugar, eggs, vanilla extract, and a pinch of salt until well combined. Gradually stir in the melted chocolate mixture until fully incorporated.
- 3
Bake the Torte
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the center is set. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Making Raspberry Coulis
- 4
Blend Ingredients
In a blender, combine fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.
- 5
Strain the Coulis
Strain the mixture through a fine mesh sieve to remove the seeds. Set aside.
Preparing Whipped Cream
- 6
Whip the Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
