Calling all chocolate lovers! This chocolate torte is dense, rich & chocolaty. And amazingly it’s gluten-free too! The perfect dessert for Valentine’s Day or any special occasion.
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.
Fold into chocolate batter until no white shows.
Pour into springform pan.
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 1 cup raspberries just prior to serving.
Place 2 pints raspberries and sugar in a small saucepan.
Heat over medium low heat until sugar is dissolved.
Strain through sieve or strainer to remove seed.
Wipe sauce pan clean and place strained berry mixture back into pan. Add small amount of cornstarch and bring to a low simmer for a few minutes, stirring often. Remove and let cool.
Drizzle a small amount on each serving plate and place a slice of chocolate torte on top. Garnish with raspberries and a mint leaf.