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Flourless Chocolate Torte with Raspberries

There's not much I need to say about this recipe. A flourless chocolate torte filled with perfectly ripe raspberries is simple, straight forward, and really irresistable. This is the perfect ending to a special meal.

Ingredients for Flourless Chocolate Torte with Raspberries:

2 1/4 sticks (18 tablespoons) unsalted butter, cut into pieces, room temperature

15 ounces bittersweet chocolate chips

7 egg yolks, room temperature

5 egg whites, room temperature

9 tablespoons sugar

1 1/2 tablespoons of rum

1 1/2 teaspoons vanilla extract

pinch of salt

4 cups raspberries

3 -4 tablespoons softened butter for pan

3-4 tablespoons unsweetened cocoa for pan

sprinkle with powdered sugar

serve with whipped cream or ice cream

You will also need a heat shaped torte pan. If you don't have one an 8-9 inch sprinform pan should be a good substitute.

You will need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.

Time-Saving Tip: The torte can be made a day in advance without filling with the raspberries. Cool completely and refrigerate, covered. Bring to room temperature before serving.

Let's see what we need.

We're ready to bake.

Preheat the oven to 300-degrees. Butter and using the cocoa "flour" the pan. Place the pan on a parchment-lined cookie sheet.

Pour the chips into a medium sized microwave safe bowl. Microwave on High for 1 minute and 30 seconds. Give the chips a stir. I know it might seem odd but I use a butter knife to do this. If I use a spoon too much chocolate will stick to it. Return to the microwave and set for another 45 seconds. While the chips may still not look melted give them a good stir. If they really aren't melted microwave for another 30 seconds to see if that does the trick. Keep stirring until they all melt. Add the butter and whisk until fully incorporated. Set aside to cool.

Add the egg yolks, 6 tablespoons of sugar rum, and vanilla to the mixer bowl. Beat until mixture becomes thick and light yellow. This can take about 4 minutes.

Once the chocolate has cooled add it to the beaten egg yolk. Combine well. Set aside.

I have a few extra bowls for the mixer, if you don't you will have to transfer the chocolate batter to another bowl and then clean and thoroughly dry the mixing the bowl before the next step.

Using a whisk attachment beat the egg whites until foamy. Gradually add the sugar and continue beating until medium peaks form.

Fold half of the egg whites into the chocolate mixture. Once the batter is nearly combined fold in the remaining egg whites. Fold until all of the egg whites are combined with the chocolate. If not, the baked torte will have white lines.

Pour batter into prepared pan. Bake for about 35-40 minutes. Use a wooden toothpick to test for doneness. The cake will still be moist when ready.

Remove the torte from the oven and let cool on a rack for 25- 30 minutes. Remove the side of the pan. Cool completely and then add the raspberries. You will have some extra.

It's ready! Beautiful, delicious, and ready for any celebration! This will make a chocolate lover swoon. The raspberries are just perfect with the rich chocolate.



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