Chocolate Raspberry Torte
Submitted by Yvetteb
Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.
YIELD
1 TortePREP
30 minCOOK
3 hrsREADY
4 hrsA serious, restaurant-style flourless chocolate torte made from a pound of bittersweet chocolate, 14 tablespoons of butter, ten eggs separated and folded back together, and a generous splash of framboise raspberry brandy. The torte is dense, fudgy, and gluten-free by design (no flour anywhere), served in thin wedges over a pool of raspberry-infused creme anglaise with fresh berries on top.
The technique is the dividing line between a great torte and a sad one. The chocolate-butter-sugar base gets gently combined with beaten yolks and cooked just until thickened. Stiff-but-glossy egg whites fold in last to give the torte its souffle-like rise that collapses into a dense, almost truffle-like interior as it cools. Overbeat the whites or overmix the fold, and the torte turns grainy and tough.
The 3-hour bake at low temperature is intentional. Slow heat keeps the eggs from scrambling and the chocolate from breaking. Rush it at high heat and the texture splits and weeps. Patience is the price of admission for this dessert.
Chef Tips
- Use a quality bittersweet chocolate (60 to 70% cacao); the torte’s flavor lives or dies on the chocolate.
- Bring all eggs to true room temperature; cold whites won’t whip to volume.
- Strain the raspberry puree well to remove every seed before adding to the creme anglaise.
- Refrigerate the torte fully (overnight ideally) before slicing; warm flourless cake is a mess to cut.
Variations
- Swap framboise for Grand Marnier and serve with orange-infused creme anglaise.
- Use frozen raspberries for the puree when fresh aren’t in season.
- Top with a dusting of powdered sugar and fresh edible flowers for a dinner-party presentation.
Ingredients
Directions
To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water. STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes. Beat egg yolks in a large mixer bowl until blended. Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler.
Cook stirring constantly until slightly thickened, about 3 to 4 minutes. Remove from heat and stir in the framboise and vanilla. Preheat oven to 275F.
Butter a 9½ inch springform pan and lightly coat with sugar. Beat the egg whites in a large mixer bowl just until beginning to stiffen.
Gradually beat in the remaining ½ cup sugar, 1 tablespoon at a time, and continue beating until the peaks are stiff and glossy. Gently fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake until firm, about 3 hours. Let cool completel; then refrigerate until cold.
To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light. Gradually beat in the milk.
Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon. This can take as long as 15 minutes. Do not let it boil.
Remove the pan from the heat and place in a bowl of ice water to cool to room temperature. Stir in the raspberry puree. Refrigerate until ready to serve. Cut the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.
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