Flourless Chocolate Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Lightly butter the parchment and dust the sides with 1 tablespoon unsweetened cocoa powder, tapping out the excess.

Melt chocolate and butter

Place the chopped bittersweet chocolate and cubed butter in a heatproof bowl set over a simmering pot of water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until smooth and glossy. Alternatively, melt in 20–30 second intervals in the microwave, stirring between intervals. Remove from heat and let cool 5 minutes.

Mix sugar and eggs

In a large mixing bowl, whisk together the granulated sugar and room-temperature eggs until combined and slightly frothy (you don't need to reach ribbon stage). Stir in the vanilla extract and salt.

Temper chocolate into eggs: pour about one-quarter of the warm melted chocolate into the egg mixture while whisking constantly to prevent cooking the eggs. Once incorporated, fold the tempered egg mixture back into the remaining chocolate until fully combined and smooth.

Pour batter into the prepared springform pan, smoothing the top with a spatula. Bake in the center of the preheated oven for 25–30 minutes. The torte should have a thin crust on top and still be slightly soft in the center — a toothpick inserted into the center will come out with moist crumbs but not raw batter.

Remove from oven and allow the torte to cool in the pan on a wire rack for 30 minutes. Run a thin knife around the edge to loosen, then release the springform ring. Let cool completely (or chill 1–2 hours for cleaner slices). Dust the top lightly with additional cocoa powder just before serving, if desired.

Combine berries, sugar, lemon juice, and water in a small saucepan over medium heat. Stir and bring to a gentle simmer, crushing a few berries with the back of a spoon to release juices.

Simmer 6–8 minutes until berries have softened and the mixture has slightly thickened. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk into the simmering fruit; cook 1–2 minutes more until glossy and thickened.

Taste and adjust sugar or lemon as needed. Remove from heat and let cool to room temperature. For a smooth sauce, press the mixture through a fine-mesh sieve into a bowl, discarding seeds and solids. Keep warm or refrigerate until ready to serve.

Chill a medium mixing bowl and beaters (or a metal bowl) in the freezer for 10 minutes if possible. Pour cold heavy cream into the chilled bowl. Add powdered sugar and vanilla.

Whip on medium-high speed until soft peaks form, 2–3 minutes. Be careful not to overbeat; you want a light, billowy cream that holds soft peaks. Taste and adjust sweetness to preference. Keep refrigerated until plating.

If the torte was chilled, bring it to just above refrigerator temperature (10–15 minutes) for easier slicing. Place the torte on a serving plate.

Slice the torte with a hot, dry knife (dip in hot water and wipe dry between cuts for clean edges). Place a slice on each plate.

Spoon 1–2 tablespoons of the Oregon berry sauce beside or over the slice. Top each slice with a generous dollop (about 2–3 tablespoons) of the lightly sweetened whipped cream. Garnish with fresh berries and mint leaves if desired.

Serve immediately. Leftover torte keeps refrigerated, covered, for up to 4 days; serve slightly chilled or at room temperature.