Oh my goodness, let me tell you about my absolute favorite dessert—this Flourless Chocolate Torte with Raspberries is pure magic. Rich, fudgy, and impossibly decadent, it’s the kind of dessert that makes people close their eyes and sigh after the first bite. I’ve been making this for Thanksgiving every year since my cousin (who can’t eat gluten) begged me to find a dessert we could all enjoy. Now it’s our family’s most requested holiday treat!
The beauty of this torte? It looks fancy but comes together in under an hour with just a handful of ingredients. That deep chocolate flavor paired with tart raspberries is a match made in heaven—trust me, even your gluten-eating guests will be fighting for seconds. And that crackly top? Pure perfection. This is the dessert that’ll have everyone asking for your recipe before they’ve even finished their slice.
Why You’ll Love This Flourless Chocolate Torte with Raspberries
This torte is a total showstopper, and here’s why it’ll become your new go-to dessert:
- Rich, fudgy perfection: With dark chocolate and cocoa powder, every bite melts in your mouth—no flour needed to achieve that velvety texture.
- Gluten-free magic: Perfect for guests with dietary restrictions, yet so delicious no one will guess it’s missing flour.
- Surprisingly simple: Just 8 ingredients and one bowl? Yes, please. Even beginner bakers can nail this.
- Holiday-worthy elegance: Those ruby red raspberries on top turn it into a centerpiece-worthy dessert for Thanksgiving or any special occasion.
Seriously, it’s the dessert that checks all the boxes—decadent, easy, and crowd-pleasing. What’s not to love?
Ingredients for Flourless Chocolate Torte with Raspberries
Okay, here’s the beautiful part—you only need a handful of simple ingredients to make this showstopper. But listen closely, because quality really matters here (I learned this the hard way when I once grabbed bargain-bin chocolate—never again!). Here’s exactly what you’ll need:
- 1 cup dark chocolate (70% cocoa), chopped – Splurge on the good stuff here, friends. I love Guittard or Valrhona, but any high-quality bar you’d happily eat plain will work.
- 1/2 cup unsalted butter – Cut it into tablespoons so it melts evenly with the chocolate. And please, no margarine—Grandma would haunt me!
- 3/4 cup granulated sugar – Just regular white sugar works perfectly to balance the chocolate’s bitterness.
- 3 large eggs – Take these out an hour early—room temp eggs blend way smoother into the batter.
- 1/2 cup cocoa powder – Dutch-processed gives the deepest flavor, but natural works too in a pinch.
- 1 tsp vanilla extract – The real deal, not imitation. It makes all the difference!
- 1/4 tsp salt – Just a pinch to make all the flavors pop.
- 1 cup fresh raspberries – Look for plump, fragrant ones. Frozen work in winter, but pat them dry thoroughly.
See? Nothing weird or hard-to-find. Now go check your pantry—I bet you’ve got most of this already!
How to Make Flourless Chocolate Torte with Raspberries
Alright, let’s get to the fun part—making this glorious torte! Don’t let the fancy look fool you; the process is actually super straightforward. Just follow these steps, and you’ll have a dessert that looks like it came from a fancy bakery (but tastes even better because it’s made with love).
Step 1: Prep the Pan and Melt Chocolate
First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your 8-inch round cake pan and give it a good greasing with butter or non-stick spray. Line the bottom with parchment paper—this little trick ensures your torte pops out perfectly without sticking. Trust me, you don’t want to skip this step!
Now, let’s melt the chocolate and butter. I always use a double boiler because it’s gentler than microwaving (and less chance of scorching that precious chocolate). Just fill a saucepan with an inch of water, place a heatproof bowl on top (make sure it doesn’t touch the water), and add your chopped chocolate and butter. Stir occasionally until it’s silky smooth. Oh, that smell—pure heaven!
Step 2: Mix Wet Ingredients
While your chocolate mixture cools slightly (we don’t want scrambled eggs!), whisk together the sugar, eggs, and vanilla in a separate bowl. You want this nice and frothy—about a minute of vigorous whisking should do it. Pro tip: If your eggs were still cold, don’t panic! Just whisk a bit longer until the mixture lightens in color.
Now comes the magic—slowly pour that gorgeous melted chocolate into the egg mixture while whisking constantly. This tempers the eggs so they blend smoothly without curdling. Keep whisking until everything is beautifully combined and glossy.
Step 3: Combine and Bake
Time to bring it all together! Sift the cocoa powder and salt right into the batter—this prevents lumps and ensures everything incorporates evenly. Gently fold it all together with a spatula until you’ve got a smooth, velvety batter that’s darker than midnight.
Pour this liquid gold into your prepared pan and pop it in the oven. Set your timer for 25 minutes, but start checking then—you want a toothpick to come out with moist crumbs, not clean. The center should still have a slight jiggle when you nudge the pan. Overbaking is the enemy of fudgy perfection!
Step 4: Cool and Garnish
Here’s where patience comes in—let the torte cool completely in the pan on a wire rack. I know, I know, it’s tempting to dig in immediately, but trust me, waiting ensures clean slices (and prevents a chocolate avalanche when you flip it). About an hour should do it.
Once it’s cool, run a knife around the edges, place a plate on top, and confidently flip it over. Peel off the parchment paper—voilà! Now artfully arrange those fresh raspberries on top. I like clustering them in the center for a rustic look, but go wild with your design. Slice, serve, and prepare for the compliments to roll in!
Tips for the Perfect Flourless Chocolate Torte
Alright, let me share a few tricks I’ve picked up over the years to make this torte absolutely foolproof. These little tips can take your dessert from good to “Oh my gosh, did you really make this?!”
- Invest in high-quality chocolate: This is the star of the show, so don’t skimp! I’m talking about chocolate you’d happily eat on its own. The better the chocolate, the richer and more luxurious your torte will taste. Trust me, it’s worth the splurge.
- Don’t overbake it: The key to that fudgy, melt-in-your-mouth texture is pulling it out of the oven at just the right moment. Look for moist crumbs on the toothpick and a slight jiggle in the center. Overbaking turns it dry, and we don’t want that!
- Chill for cleaner slices: If you’ve got the time, pop the torte in the fridge for an hour before slicing. A chilled torte cuts like a dream, giving you those sharp, clean edges that look so professional. Plus, it’s extra indulgent when it’s cold!
- Serve with something creamy: Whipped cream or vanilla ice cream are my go-tos. The cool, creamy contrast against the rich chocolate is just divine. For a fancy twist, try a dollop of mascarpone or a drizzle of raspberry coulis.
There you go—my secret weapons for torte perfection. Follow these, and you’ll have a dessert that’ll make you look like a pastry pro, even if it’s your first time making it!
Ingredient Substitutions for Flourless Chocolate Torte
Listen, I totally get it—sometimes you’re halfway through a recipe and realize you’re missing something. Or maybe you’re baking for someone with dietary restrictions. Don’t panic! Here are my tried-and-true swaps that’ll still give you amazing results:
- Butter substitute: Coconut oil works beautifully in a pinch—just use the same amount. The flavor’s slightly different, but still delicious. For dairy-free, I’ve had success with vegan butter sticks too.
- Sugar alternatives: Need to cut back? Coconut sugar or maple syrup (reduce other liquids slightly) both work. For keto, monk fruit sweetener blends surprisingly well with chocolate.
- Egg concerns: Haven’t tested egg substitutes myself, but friends swear by flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Texture will be denser though.
- Raspberry backup plan: Fresh berries are ideal, but frozen raspberries (thawed and patted dry) save the day off-season. No berries at all? A dusting of powdered sugar looks elegant too.
Just remember—the closer you stick to the original ingredients, the more it’ll taste like my beloved recipe. But hey, baking should be flexible and fun!
Serving and Storing Flourless Chocolate Torte with Raspberries
Alright, let’s talk about the best ways to serve and keep this glorious torte—because you’ll want to savor every last crumb! First rule of thumb: serve it at room temperature. That’s when the chocolate flavor really sings. I usually take it out of the fridge about 30 minutes before serving so it softens just enough. Cold chocolate torte? Still delicious, but it mutes those rich flavors we worked so hard to develop.
Now, about those raspberries on top—they’re best added right before serving. If you pop them on too early, they’ll weep and make the top soggy (learned that the hard way at my sister’s baby shower!). For a fancy touch, I sometimes toss the berries with a teaspoon of sugar and let them macerate for 10 minutes—it creates this gorgeous glossy syrup that cascades down the torte.
Storage is a breeze! Just cover any leftovers (ha—as if!) with plastic wrap or pop them in an airtight container. It’ll keep beautifully in the fridge for up to 3 days. The texture actually improves after a day as the flavors meld. One warning though—don’t freeze this torte. The eggs make it weep when thawed, and those precious raspberries turn to mush. Trust me, it’s better eaten fresh or refrigerated short-term.
Pro tip: If you’re making this ahead for a party, bake it the day before and store it uncovered in the fridge overnight. The top gets this amazing crackly crust that contrasts perfectly with the fudgy interior. Then just add the berries right before your guests arrive—instant showstopper with zero last-minute stress!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Flourless Chocolate Torte with Raspberries FAQs
Got questions? Don’t worry—I’ve got answers! Here are the most common things people ask me about this torte (and trust me, I’ve heard them all!).
- Can I use milk chocolate instead of dark? You can, but it’ll be much sweeter and less rich. Stick to dark chocolate for that velvety, intense flavor.
- How do I prevent the top from cracking? Avoid overbaking—pull it out when the center still has a slight jiggle. Cooling it slowly in the oven with the door ajar also helps.
- Is this torte freezer-friendly? I wouldn’t recommend it. Freezing can make the texture grainy, and the raspberries don’t hold up well when thawed.
- Can I make this ahead of time? Absolutely! Bake it the day before, store it in the fridge, and add the raspberries just before serving.
- What if I don’t have a double boiler? No problem! Just use a heatproof bowl over a pot of simmering water—just make sure the bowl doesn’t touch the water.
There you go—all your burning questions, answered! Now go bake that torte and impress everyone you know.
Nutritional Information for Flourless Chocolate Torte
Okay, let’s be real—this torte is a treat, not a health food. But hey, sometimes you just need a little indulgence, right? Here’s the breakdown per slice (based on 8 servings):
- Calories: 320
- Sugar: 25g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg
Keep in mind, these numbers are just estimates—nutritional values can vary based on the specific ingredients and brands you use. So, don’t stress too much about the details. Just enjoy every bite of this decadent dessert!
Try this recipe and share your results in the comments!
Print
2-Step Flourless Chocolate Torte with Raspberries – Rich Bliss
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich and decadent flourless chocolate torte topped with fresh raspberries, perfect for Thanksgiving.
Ingredients
- 1 cup dark chocolate (70% cocoa), chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- Melt chocolate and butter in a double boiler until smooth. Remove from heat and let cool slightly.
- Whisk sugar, eggs, and vanilla in a bowl until well combined.
- Fold the melted chocolate mixture into the egg mixture.
- Sift cocoa powder and salt into the batter, then mix until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
- Let the torte cool completely before removing from the pan. Top with fresh raspberries before serving.
Notes
- Use high-quality chocolate for the best flavor.
- The torte can be stored in the refrigerator for up to 3 days.
- For extra richness, serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg