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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