FLOURLESS CHOCOLATE TORTE
Calling all chocolate lovers! This chocolate torte is dense, rich & chocolaty. And amazingly it's gluten-free too! The perfect dessert for Valentine's Day or any special occasion.
Provided by Linda Warren
Categories Dessert
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 417 kcal, Carbohydrate 45 g, Protein 7 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 154 mg, Sodium 152 mg, Fiber 8 g, Sugar 33 g, ServingSize 1 serving
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
FLOURLESS CHOCOLATE RASPBERRY TRUFFLE TORTE
Number Of Ingredients 12
Steps:
- Raspberry Sauce: Put all ingredients in blender and process until smooth. Strain and refrigerate until ready to use. Any remaining Sauce can be frozen for months. Torte: Spray a springform pan with nonstick spray. Line bottom with parchment or wax paper to fit. Spray paper with spray. Preheat oven to 425°. Melt chocolate and butter over double-boiler. Add Raspberry Sauce when melted. Whip eggs with sugar in electric mixer until triple in volume. Pour chocolate mixture into eggs and fold until blended and smooth. Pour batter into pan and tap on counter to release any air bubbles. Set on a baking sheet tray with edges or in a baking dish with sides and pour about 1/4 inch of hot water into tray or dish to create a water bath. Be careful not to get any water into the chocolate torte. Bake at 425° for 10-12 minutes until outside edges just start to pull away from pan. torte will set once it is cooled. Refrigerate until completely cooled. Fun Fact: In the United States, about 90% of all raspberries sold come from Washington, California and Oregon. In Canada, the province of British Colombia produces about 80% of all raspberries sold in Canada.
Nutrition Facts : Nutritional Facts Serves
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- FOR SAUCE:.
- Working in batches, puree raspberries and syrup in processor.
- Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
- FOR CAKE:.
- Preheat oven to 350 °F.
- Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
- Place all chocolate in large bowl.
- Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
- Add to chocolate; whisk until smooth.
- Cool slightly.
- Whisk in eggs.
- Pour batter into prepared pan.
- Place cake pan in roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of cake pan.
- Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
- Remove pan from water.
- Chill cake overnight.
- Cut around pan sides to loosen cake.
- Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
- Place platter over pan.
- Hold pan and platter together tightly and invert.
- Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
- **Cook time does not include refrigerating cake overnight.
Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
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.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
ULTIMATE FLOURLESS CHOCOLATE TORTE
Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.
Provided by Manami
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Position rack in lower third of the oven.
- Butter the bottom and sides of a 9"x2" round springform pan.
- Line bottom of pan with round of parchment or waxed paper and butter paper.
- In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
- Cover and process for 15-20 seconds, until finely ground.
- With motor running, pour boiling water through the feed tube.
- Process for 10-15 seconds, until chocolate is completely melted.
- Using a rubber spatula, scrape down sides of work bowl.
- Add butter and process for about 5 seconds or until incorpaorated.
- Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
- Bake for 55 minutes, until edges of the cake are puffy and center is just set.
- Cool cake in pan on wire racks for 30 minutes.
- Cover and refrigerate for at least 3 hours or until ready to serve.
- COULIS:.
- In medium saucepan, place frozen raspberries and sugar.
- Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
- DO NOT LET MIXTURE BOIL.
- Strain raspberrey mixture through a fine-meshed sieve into a bowl.
- Add liqueur, cover and refrigerate.
- DECORATION:.
- Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
- Remove side of sprinform pan.
- Invert cake onto a serving plate.
- Peel off paper and refrigerate while preparing whipped cream.
- In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
- Spread thin even layer of whipped cream over top of the chocolate cake.
- ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
- To serve drizzle some raspberry coulis onto each dessert plate.
- With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
- Place slices on plates, and garnish with raspberries.
Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
- Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE
Steps:
- Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
- Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
- Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
- Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.
FLOURLESS CHOCOLATE TORTE
Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
PASSOVER CHOCOLATE TORTE
Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.
Provided by NIBLETS
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
- Melt margarine and chocolate over low heat. Stir until smooth and let cool.
- In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
- Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g
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- Toast walnuts*; cool completely. Process walnuts with 2 tablespoons granulated sugar in food processor or blender until finely ground.
- Heat oven to 325°F. Grease 9-inch round baking pan. Dust with cocoa. Beat egg whites and cream of tartar in large bowl until foamy; gradually add 1/3 cup granulated sugar, beating until stiff peaks form.
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