My flourless chocolate torte with fresh raspberries & whipped cream is a very rich and dense hit of chocolate. A little bit goes a long way. You can make this in advance, cool and store in the refrigerator wrapped for three days. If you want to store this longer, cover with plastic wrap and put into an airtight container. Then you can freeze it for up to 3 months. I would let this thaw overnight in the refrigerator then top with powdered sugar, etc. Since this recipe serves 8-16 depending on how large a piece you serve, I’ll often wrap single servings or 2-4 servings separately so I can enjoy it as desired. If you are making individual cakes like I did here (using mini heart-shaped spring form pans), you’ll get 8 individual desserts.
On specials occasions (like Valentine’s Day), I whip out my cute little heart shaped spring form pans to make individual desserts. They are adorable and perfect for the occasion.
To get started, preheat the oven to 375 degrees F. If making one large cake, spray a 9-inch spring form pan with cooking spray and line the bottom with parchment paper. Spray it again.
If using the small pans I used here (or similar sized pans or ramekins), no parchment paper is needed. Just spray with cooking spray.
To make the cakes, start by melting the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost melted. Remove from the heat or microwave and stir until smooth and everything is melted. Add the sugar and stir in. Let cool for a few minutes.
Add the eggs, one at a time, mixing until everything is combined. Once the eggs have all been added, stir another minute until smooth and shiny. Add vanilla and almond extract and stir into the batter.
Add to your prepared pan, pans or ramekins (you can see below that I used both the heart molds and small ramekins for this batch). If using the one large pan, bake for 30-35 minutes until the cake jiggles slightly in the middle. It will finish setting when out of the oven.
For the individual pans and ramekins, bake for 20-25 minutes but start checking at 15 minutes. You don’t want to over back and depending on the size of the pan or dish, the time can fluctuate.
Let them cool in the pan for at least 10 minutes. Run a knife around the edges to loosen the cakes from the pan. If using a spring form pan, loosen the sides and remove the cakes. If using the ramekin, leave the cake in the dish and serve it in the dish.
To serve the cake (s), you’ll want to make whipped cream. To do this, mix the whipping cream, vanilla, and sugar in a bowl. Use a hand mixer to get it light and fluffy. You’ll want stiff peaks. Get out your confectioner’s sugar canister for dusting the cakes.
To serve the dessert, dust the cake (s) with powdered sugar and serve with a large dollop of whipped cream and some fresh raspberries. This is one delicious and satisfying chocolate dessert.
If you like this recipe, be sure to try some of my other favorite chocolate dessert recipes:
Chocolae Chipotle Olive Oil Cake
Flourless Chocolate Torte with Fresh Raspberries & Whipped Cream
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
CAKE
- 9 Oz. Good-quality dark chocolate 65% or higher, finely chopped (I use Ghirardelli)
- 18 Tbsp. Unsalted butter
- 1 1/2 Cups Granulated sugar
- 7 Large eggs at room temperature
- 1 Teaspoon Pure vanilla extract
- 1/4 Teaspoon Pure almond extract
WHIPPED CREAM
- 1 Cup of heavy whipping cream
- 1 Tsp. Pure vanilla extract
- 1 Tbsp. Confectionary sugar
- Fresh Raspberries
- Powdered Sugar (for garnish)
Instructions
- Preheat the oven to 375 degrees. Grease and line a 9-inch spring form pan bottom with parchment paper. Grease the paper again. If using the individual spring pans or ramekins, no parchment paper is needed. You will need 8 small ramekins or springform pans for individual servings.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick and glossy. Stir in the vanilla extract and almond extract.
- Pour the batter into the prepared pan (s). If using the one pan, bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not over bake. If using the individual pans or ramekins, bake for 20-25 minutes but start checking at 15 minutes to be sure it doesn’t over bake. Let cool in the pan for 10 minutes, then run a knife around the outside of the cake, then carefully open the spring pan and remove the cake. If using the ramekins, leave the cake in the dish and serve the torte in the baking vessel. Dust with powdered sugar. Cut into wedges or serve individual tortes. Serve with whipped cream and berries.
- To make the whipped cream, mix all of the ingredients in a bowl with a hand held mixer. Beat for a couple of minutes until soft, slightly stiff peaks form.
