We were lucky enough to be treated to a gourmet Valentine’s Day dinner with some dear friends, but this meant a void in my kitchen. I had no need to bake up an uber-decadent dessert for the hubby, a die-hard chocolate fan. So I spent the week after the holiday perfecting this chocolate torte recipe. 60 ounces (yikes!) of chocolate later, we had a winner!
All 3 of my attempts were quite tasty according to the hubby. The first cake wouldn’t come cleanly out of the pan. With the next round, I removed the ring of the springform pan before the cake was thoroughly chilled and it began to slump before my very eyes. It did release beautifully, though. Finally, I grasped all the important lessons from my previous flops and whipped up just one more torte. Success! Bill was thrilled with the glut of chocolate and my girlfriends were fans, too! I think you’ll love it, too. And as a bonus, it’s flourless so perfect for those with gluten intolerances.
- 2½ sticks, or 10 ounces, butter
- 20 ounces semisweet chocolate, finely chopped
- 1 tablespoon vanilla extract
- 6 large eggs, at room temperature
- ⅓ cup heavy cream
- 2 ounces semisweet chocolate, chopped
- 16 ounces frozen raspberries
- ⅓ cup granulated sugar
- Juice of half a lemon
- 2 teaspoons cornstarch whisked in 1 tablespoon of water
- Sweetened whipped cream
- If your eggs aren't at room temperature, place them in a bowl filled with hot water (less than 160º so you don't cook the eggs). Set aside.
- Preheat the oven to 400º. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray or cooking spray with flour. Line the bottom with a round of parchment and grease the top.Wrap the sides in 2 layers of aluminum foil and then place in a roasting pan and set aside.
- Melt the chocolate and the butter in the microwave (about 1-2 minutes) in a large microwave safe bowl. Stir until smooth. Stir in the vanilla.
- After the eggs have warmed up (about 10 minutes in the hot water), crack into the bowl of an electric mixer. Beat on high speed until light and tripled in volume, 4 to 5 minutes.
- Add ¼ of the whipped eggs to the chocolate mixture. Fold in the eggs thoroughly to lighten the chocolate mixture. Gently fold the remaining eggs into the chocolate mixture. Transfer immediately to the prepared springform pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
- Bake for 17-18 minutes; the center will be jiggly when removed from the oven. Remove from the water bath and cool to room temperature. Remove the foil. Run a knife around the perimeter of the pan.
- While torte is cooling, make the glaze. Put heavy cream and semisweet chocolate in a small microwave-safe bowl and microwave for about 1 minute. Whisk till smooth and let cool slightly. Let cool to room temperature. Pour the glaze over the torte (while it's still in the springform pan), then chill the torte in the refrigerator until firm, 6 to 8 hours.
- To prepare the raspberry sauce, add raspberries and sugar to a saucepan. Bring to a simmer and cook for a few minutes. Add the lemon juice and the cornstarch mixed with water. Bring to a boil and cook till mixture thickens slightly. Once the mixture cools slightly, press through a sieve to remove the seeds. Refrigerate until you serve the cake.
- To serve the cake, again run a knife around the perimeter of the cake. Remove sides of the pan. Slice with a hot, dry knife. Serve with a spoonful or two of raspberry sauce and a few fresh berries. You can also garnish with whipped cream if desired.