Flourless Chocolate Torte with Raspberry Sauce

“This rich chocolate flourless torte with fresh raspberries and raspberry sauce pairs perfectly with our 2018 CYRUS. Enjoy this decadent desert with friends or family any time of the year.”

Erin Enstice, Enologist

Makes: 12-14 slices


Flourless Chocolate Torte
8 large eggs, cold
16 oz semi-sweet chocolate, coarsely chopped*
1 cup unsalted butter, cubed

Chocolate Ganache
4 oz semi-sweet chocolate, coarsely chopped*
6 Tbsp heavy whipping cream

Raspberry Sauce
2 1/4 cups raspberries, fresh or frozen (if frozen, thaw and pat dry)
1/4 cup sugar
2 tsp fresh lemon juice (optional)
Powdered sugar, for dusting (optional)

*use chocolate chips if desired; no higher than 62% cacao

Method of Preparation:

Flourless Chocolate Torte
Preheat the oven to 325°F. Bring a kettle of water to boil. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the springform pan twice with foil.

Using a stand mixer with a whisk attachment, add eggs to the bowl and whip at high speed until the volume doubles, about 5 minutes. Meanwhile, melt the chocolate and butter together using a double boiler or a large bowl in the microwave.

Fold a third of the egg mixture into the chocolate until mostly combined. Continue folding in thirds until fully combined, then pour the batter into the prepared springform pan and spread evenly. Place the pan into a larger pan and fill the larger pan with the boiling water until it is halfway up the sides of the springform pan.

Bake until slightly risen and the edges are just beginning to set and a thin crust has formed on top, or the internal temperature is 140°F, about 18-20 minutes. It may look slightly underbaked but it will continue to cook as it cools and firms up. Remove springform pan from water bath and set on a wire rack to cool, then refrigerate until cold and firm.

Chocolate Ganache
Put chocolate in a heat-proof bowl. In a separate bowl, add heavy whipping cream and microwave until it just begins to boil, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.

Raspberry Sauce
Add raspberries, sugar and lemon juice to a large saucepan and cook over medium heat. When the juices begin to release, smash them with a spoon or spatula. Let sauce continue to cook and boil over medium heat, about 10-15 minutes. Remove from heat and pour into a food processor. Puree until smooth. Strain sauce through a fine mesh sieve, then allow to cool.

Spread the ganache evenly on top of the cooled torte and, if desired, sprinkle with powdered sugar. Drizzle with raspberry sauce and top with whole raspberries for a decorative touch.