Chocolate Torta Recipe
Flourless chocolate torta served with raspberry sauce and fresh raspberries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Torta Ingredients
Raspberry Sauce Ingredients
Garnish Ingredients
Method
Torta Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Set the bowl over a pot of simmering water (double boiler) 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 large eggs until well combined and slightly frothy.
- 3
- 4
Add Flavorings
Stir in the vanilla extract and a pinch of salt until fully incorporated.
- 5
Bake the Torta
Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft. Let cool in the pan for 10 minutes, then invert onto a plate to cool completely.
Raspberry Sauce Preparation
- 6
Cook Raspberries
In a saucepan over medium heat, combine 250g of fresh raspberries, 50g of granulated sugar, and 60ml of water. Stir gently and bring to a simmer.
- 7
Simmer and Blend
Allow the mixture to simmer for about 10 minutes until the raspberries break down. Remove from heat and blend until smooth. Strain through a fine-mesh sieve to remove seeds if desired.
- 8
Cool Sauce
Let the raspberry sauce cool to room temperature before serving.
Garnishing
- 9
Serve the Torta
Place a slice of the cooled chocolate torta on a plate. Drizzle with raspberry sauce and garnish with fresh raspberries. Dust with powdered sugar if desired.
