Flourless Chocolate Torte Recipe

Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth.

Mix Ingredients

Remove from heat and whisk in the granulated sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.

Bake the Torte

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 25 minutes or until the center is set but still slightly soft. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Prepare Frosting

In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

Frost the Torte

Once the torte is completely cool, spread the cream cheese frosting evenly on top of the torte.

Make the Reduction

In a saucepan, combine fresh raspberries, rosé wine, and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 15-20 minutes. Strain through a fine-mesh sieve to remove seeds.

Serve

Drizzle the chocolate syrup over the frosted torte. Garnish with raspberry rosé reduction and sprinkle white chocolate shavings on top before serving.