What could be more perfect for Valentine’s Day, or really any other day, than something made with chocolate. This flourless chocolate torte is easy to make and is so rich and decadent that it is bound to impress. And it is also gluten free! So surprise your special someone with this luscious dessert!
Flourless Chocolate Raspberry Torte
- 10-oz Ghiradelli bittersweet chocolate, chopped
- 9 eggs
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 1/4 cup dark cocoa powder
- 2 cups raspberries, divided
- Confectioner’s sugar
Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper.
Place chocolate in large measuring cup and melt in microwave oven in 30 second increments until almost melted. Stir until smooth.
Divide the egg yolks and egg whites.
Cream the butter and sugar for 5-7 minutes until the texture is very creamy and the color has lightened. Add the egg yolks, a couple at a time, and continue mixing until well incorporated. Add cocoa powder and mix thoroughly. Fold in melted chocolate and set aside.
Whip egg whites until medium stiff peaks form. Fold into chocolate batter until no white shows. Pour into springform pan. Take 1 cup of raspberries and place on top of batter. Push into batter until covered.
Place on center rack in oven and bake for 45 minutes. Remove from oven and let cool on wire rack for half hour. Remove sides of pan and sprinkle top with confectioner’s sugar. Garnish with remaining 1 cup raspberries just prior to serving and add a dollop of whipped cream if you like.
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