FLOURLESS CHOCOLATE TORTE
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.
Provided by Linda Warren
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 417 kcal, Carbohydrate 45 g, Protein 7 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 154 mg, Sodium 152 mg, Fiber 8 g, Sugar 33 g, ServingSize 1 serving
DIVINE CHOCOLATE RASPBERRY TORTE (FLOURLESS)
Adapted from "Angels in My Kitchen: Divine Dessert Recipes" by Caryl Westwood. Would be wonderful for Valentine's Day. Note: Cake is baked one day in advance of serving.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour.
- Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks.
- In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.
- The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam (mixed with the liqueur, if using) over top, then smother with raspberries. Serve with dollops of whipped cream.
- NOTE: To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.
Nutrition Facts : Calories 506, Fat 40.1, SaturatedFat 24.1, Cholesterol 138.7, Sodium 59.8, Carbohydrate 43.4, Fiber 9.6, Sugar 25.4, Protein 9.5
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