Raspberry Chocolate Torte (flourless!)

Rich. Decadent. Sinfully delicious. A texture that is both creamy and airy. This flourless fudgy cake will no doubt impress guests, and taste buds, with its intense chocolate flavour and elegant presentation. Instead of using white sugar which is what is used traditionally, we opt for a natural or organic cane sugar which is much less processed thus still having a lot of its nutrients intact, and yet retains the full-bodied sugarcane taste we’re all used to. Full of antioxidants from the dark chocolate and raspberries, this dessert not only satisfies sweet cravings, but contributes to our health. Thank you and… you’re welcome!

A tip to ensure an ideal texture is to use a spotlessly clean bowl and beater when beating the egg whites as any fat (including egg yolk) will prevent the whites from expanding optimally.

Raspberry Chocolate Torte (flourless!)

Serves: 10-12.

  • 16 oz dark chocolate (at least 70% cacao)
  • 2 sticks organic or grass fed butter (16 tablespoons)
  • 7 eggs, separated (at room temperature)
  • 1/2 cup natural or organic cane sugar
  • 1 tablespoon pure vanilla extract
  • Pinch of sea salt
  • 2 cups fresh raspberries

Preheat oven to 350 degrees F.

Line a 12-inch springform pan with parchment paper and set a aside.

In a double boiler, gently melt the dark chocolate and butter. Turn off the heat and let the melted mixture stand to cool slightly.

Carefully separate the eggs and place the egg whites and yolks in separate medium-sized, clean glass bowls. Beat the egg whites on medium until stiff (about 3-4 minutes) and set aside. Begin beating egg yolks on medium speed and slowly add in the sugar. Add the vanilla and salt and beat the yolks until creamy and light in color, about 2-3 minutes.

Once the chocolate mixture has slightly cooled, add it to egg yolks, one ladle at a time, and mix until well incorporated. Fold in half the egg whites into the batter and mix gently by hand. Add the rest of the egg whites and mix, by hand, until no whites are seen. Do not over mix. Pour the batter into the lined pan and bake for 40 minutes or until a tester inserted comes out clean. Let it cool completely.

Wash and dry raspberries and arrange on top of the torte. Can be served immediately or be allowed to cool in the refrigerator for a couple hours, or up to a day, and then be served.

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