2-Step Flourless Chocolate Torte with Raspberries – Rich Bliss
A rich and decadent flourless chocolate torte topped with fresh raspberries, perfect for Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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.
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