Flourless Chocolate Torte Recipe
Spiced berry coulis, Chantilly
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Ingredients
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Torte
Spiced Berry Coulis
Chantilly Cream
Method
Torte Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy. Mix in the vanilla extract.
- 3
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly until fully incorporated.
- 4
Add Dry Ingredients
Sift together the cocoa powder and salt, then fold them gently into the chocolate mixture. Be careful not to overmix.
- 5
Bake the Torte
Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the torte batter into the prepared pan and 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 before transferring to a wire rack.
Spiced Berry Coulis Preparation
- 6
Cook the Berries
In a saucepan over medium heat, combine the mixed berries, granulated sugar, lemon juice, ground cinnamon, and ground ginger. Stir occasionally and cook for about 10-15 minutes until the berries break down and the mixture thickens slightly.
- 7
Blend the Coulis
Remove from heat and let cool slightly. Blend the berry mixture until smooth, then strain through a fine-mesh sieve to remove seeds if desired. Set aside.
Chantilly Cream Preparation
- 8
Whip the Cream
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.