Best Divine Chocolate Raspberry Torte Flourless Recipes

FLOURLESS CHOCOLATE TORTE

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.

BEST CHOCOLATE RASPBERRY TORTE

Steps:

• Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

DIVINE CHOCOLATE RASPBERRY TORTE (FLOURLESS)

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.