Flourless Chocolate Torte with Raspberry Sauce
Chocolate Torte with Raspberry Sauce is the perfect gluten-free dessert for chocolate lovers! It’s gluten-free and perfect for holidays!
This easy Chocolate Raspberry Torte recipe was a great Valentine’s Day dessert for my family of chocoholics!
Why You Must Make
- With 20 ounces of chocolate, 10 ounces of butter, and 6 eggs, you know it’s going to be rich!
- If you’re looking for a decadent gluten-free dessert, this torte is perfect!
- Vibrant fresh raspberries and raspberry sauce are an elegant way to elevate the beauty of this dessert.
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 Valentine’s Day dessert for the hubby, a die-hard chocolate fan. So I spent the week after the holiday perfecting this flourless chocolate torte recipe. 60 ounces (yikes!) of chocolate later, we had a winner!
All 3 of my attempts at making chocolate torte were quite tasty according to the hubby. despite the following issues:
- The first cake wouldn’t come cleanly out of the pan.
- With the next round, I removed the ring of the springform pan (affiliate link) 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. Make sure the torte is fully chilled before attempting to release it. Success!
- Gently warming the exterior rim of the pan and/or running a straight metal spatula around the interior of the pan can help, too. Note that the sides won’t be pristine if you use a tool to help loosen the torte.
- Bill was thrilled with the amount 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 intolerance.
Frequently Asked Questions
A torte is a rich cake recipe, often made without flour. Instead, it may contain breadcrumbs, ground nuts, eggs, sugar, and flavorings. A torte can be one layer or multilayered with fillings.
Unlike a torte (see above), a tart typically has a pastry crust with short, straight sides, and no top crust. The filling can be sweet or savory.
The absence of flour makes for a denser, fudgier cake vs a typical cakey cake. It’s also richer, so a smaller slice will suffice.
You May Also Like:
- Chocolate Peanut Butter Fondue (My Gluten-Free Kitchen)
- Flourless Double Chocolate Cake
- Plus More Homemade Chocolate Recipes
Flourless Chocolate Torte with Raspberry Sauce
A flourless chocolate torte for die-hard chocoholics!
- 2 1/2 sticks, or 10 ounces, butter
- 20 ounces semisweet chocolate, finely chopped
- 1 tablespoon vanilla extract
- 6 large eggs, at room temperature
- 1/3 cup heavy cream
- 2 ounces semisweet chocolate, chopped
- 16 ounces frozen raspberries
- 1/3 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 exterior of the pan with 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 1/4 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.
Total time doesn't include chilling and cooling times.
For the best release from the pan, chill thoroughly before removing.
Amount Per Serving: Calories: 592Total Fat: 51gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 171mgSodium: 327mgCarbohydrates: 35gFiber: 4gSugar: 29gProtein: 5g
66 Comments on “Flourless Chocolate Torte with Raspberry Sauce”
My first attempt drowned in the water bath but my second attempt was a success. For my second attempt I placed the foiled pan in an oven roasting bag (turkey size). The bag was trimmed so it was just a little higher than the pan. It worked great.
Thanks for the feedback and tip, Vicki!! I love your ingenuity and will note it in the recipe for others to know.
Well I nailed it first round! I’m a die hard chocoholic as well so I believe that no sugar should be added at all, and in fact I’m doing only fresh berries, no sweet sauce.. one thing I changed up is I made a pecan crust on the bottom using melted butter and crushed pecans and coating bottom of springform pan. You can add lbrown sugar to that crust if you want to make it crunchier and sweeter, and can also bake it before anything else is in pan for about 5 minutes. Can’t wait to try other recipes.
Thanks so much for your review and sharing your tweaks to the recipe, Sarah! The pecan crust sounds wonderful!! So glad you enjoyed!
Where is the sugar for this recipe? I have searched all different torte recipes and all of them except this one call for sugar. Also, why so much butter? is that to make up for the no sugar? I am in the process of baking a torte now and it is taking a lot longer than 18 mins to cook.
kinda crazy, but I’m just wondering about all the differences. I do like the fact that this recipe has no sugar.
This is a recipe for die hard chocoholics so the sugar in the semisweet chocolate is all you need. The baking time will depend on your oven. The middle will still look soft, but it will solidify (part in thanks to the butter which is solid when cold) as it cools and is chilled. Great questions!
Here is one of my reader’s recreation with some step by strep photos FYI: https://beachbumbakes.com/flourless-chocolate-torte/ (https://beachbumbakes.com/flourless-chocolate-torte/)
Thank you so much for the clarification!
Happy to help!
I have a question, are we supposed to line the inside of the pan with the foil or line the outside of the pan with foil? If we are supposed to line the inside of the pan with foil, should we spray the foil with cooking spray after lining the pan so it doesn’t stick? The directions for how to prepare the pan are a bit confusing to me. Any clarification will be helpful! Thanks!
You spray the inside of the pan with non-stick cooking spray and line the pan with parchment paper and spray the top of the parchment as well. This cake tends to stick so this helps minimize the sticking.
Then you wrap the outside of the springform pan with aluminum foil because you will be baking it in a water bath and this helps keep the water from leaking into the pan. I always use two layers to make it watertight. Hope that helps!
i just turned it out and the whole bottom of the torte is soggy and wet. I think that I’m going to have to throw it out.
Ugh, I’ve had that happen on occasion with cheesecake when it’s been wrapped in foil. Darn it! That’s frustrating!
Yes, It was very frustrating. I ended up throwing it out and making another one.
When I did, I baked the torte without putting it in the roasting pan; but I also put an 8 by 8-inch pan, with water in it, and put it in the oven along with the torte. I also added about 1/4-1/2 cup of sugar in the chocolate mixture. Even so, the torte was way too bitter and I didn’t even end up adding the dark chocolate glaze!!!!
Maybe next time I will add about 1 cup of sugar to it.
What I did like about it was that the middle of the torte did not sink as many pictures showed. I also LOVED the raspberry sauce.
Thanks so much for your feedback—I do remember this one was challenging but delicious when I finally worked out the kinks. I’ll add some of your tips to the recipe when I get home next week.
I just finished making it, and it tasted kind of gritty…. Is it supposed to be like that?
No, it should be smooth and silky. I can’t imagine why it would be gritty. Even if the chocolate didn’t melt completely, there would be chunks, not grit. I wonder if your chocolate was over heated?
Hmm…. I don’t know. There was also a mother thing that went wrong with it: water seeped through my FOUR layers of tinfoil and partly to the bottom of the cake.