From Selma’s Table: Flourless Chocolate and Raspberry Torte

A not-too-sweet flourless torte with intense chocolate flavor and amazing light, fudgy texture that will surely melt in your mouth. 

Flourless Chocolate & Raspberry Torte - TNSCC 2

It was one of those days where I was having chocolate cravings, but I did not want to settle for store-bought sweets. It took me too long to figure out what I really want, but it was all worth it.

Selma’s recipe has been on my list to try, but it requires a 23 cm springform pan. I did not own the said pan when she posted the recipe and kept the recipe until I invested in one. I always keep my hands off from recipes which requires springform pan as I did not want to my pantry to tell me that they have enough. I want to keep our relationship smooth, you know. But, Selma’s recipe is not something you should forget and move on, especially when you are a chocolate lover like me. And this is one of the reasons why I got a new springform pan.

Before I made this recipe, I’ve made 3 cakes which require the separation of egg yolks and egg whites and do the cut and fold technique after. The results did not go too well as I expected them to be. The cakes did not turn out light and airy. I was a little afraid while making this, but I am really thrilled that it turned out divinely delicious!

Flourless Chocolate & Raspberry Torte - TNSCC

Flourless Chocolate and Raspberry Torte

Ingredients:

  • 150 g ripe raspberries

For the egg whites/meringue: 

  • 6 large egg whites, at room temperature
  • 1 tsp balsamic vinegar
  • 1/2 cup white sugar

For the egg yolks: 

  • 50 g butter
  • 200 g 70% cocoa dark chocolate, chopped or broken up
  • 6 large egg yolks, at room temperature
  • 1/2 cup white sugar
  • 2 tbsp espresso powder
  • 1/4 fine salt

Instructions:

  1. Wash and dry your raspberries. Set aside.
  2. In a heatproof bowl, place your chopped/broken up chocolate and butter. Melt in the microwave with 30 seconds interval. (You can also do this over a pot with simmering water, making sure that the water does not touch the bowl.)
  3. Preheat the oven to 350 F. Line the bottom and sides of a 23 cm spring form pan with parchment paper. Use butter or cooking spray to let the parchment paper stick to the pan. After the pan has been lined, spray with non-stick spray.
  4. In a large bowl, add in egg whites. Beat until foamy. Add balsamic vinegar and beat just to incorporate.
  5. Very gradually, add in 1/2 cup sugar and beat in a high speed until stiff peaks form. Set aside.
  6. In a separate bowl, add in egg yolks and 1/2 cup sugar. Beat until pale yellow.
  7. Add espresso powder and salt. Beat just to incorporate.
  8. Add in chocolate/butter mixture. Beat until evenly mixed.
  9. Using a spatula (or metal spoon, as per Selma’s instructions-see notes), get about 1/2 of the egg whites and mix with the egg yolk to loosen up the yolk mixture.
  10. Add the rest of the egg whites/meringue in 3 batches (or more) by doing the cut and fold technique, making sure to scrape the bottom of the bowl.
  11. Pour into the prepared pan and top with raspberries.
  12. Bake for 40-45 minutes or until toothpick inserted in the middles comes out clean.
  13. Let cool in the pan. Once cooled, remove from the pan and transfer to a serving plate.
  14. This can be served with whipped cream and  fresh raspberries.

Source recipe: Flourless Chocolate and Raspberry Torte by Selma @ Selma’s Table

Note: As per Selma, use a metal spoon to retain the volume of the egg whites when doing the cut and fold technique. I did not find my metal spoon, so I took the risk with using spatula, but cut the egg whites in 5 batches. 

The recipe uses 70% cocoa dark chocolate which gives the cake the rich chocolate flavor. The espresso powder is a good compliment to the chocolate and enhances the flavor a lot better. The cake came out really fudgy and light. Every bite will surely melt in your mouth.

I hope my friends over Fiesta Friday #115 will love this. Thanks to Angie, Julie and Ashley. 🙂

Happy Fiesta Friday! 

Wishing you a fun weekend full of smiles! 😀 😀 😀

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77 thoughts on “From Selma’s Table: Flourless Chocolate and Raspberry Torte

  1. Psst. Just a heads up, I have released the March 2017 Share and Inspire Others! -Chocolate – Anything Chocolate Recipe Exchange: Link: https://cookandenjoyrecipes.wordpress.com/2017/03/12/march-2017-share-and-inspire-others-chocolate-anything-chocolate/
    You have as of this moment, up until March 20th, to share / repost the original post on your blog.
    Thank you from the depth of my heart for your participation and wonderful recipes. Hope to see you again in April

  2. lol about the pantry! I sometimes give pans away thinking it’s been so long since I’ve used one, then regret it later. My pantry has spilled out into a nearby closet and now into a buffet…The cake looks divine and Thanks for sharing with us on Throwback Thursday!

    Mollie

    1. I threw away one pan because I lost the handle, but yes, I regret it later, not thinking I could turn it into something else. I try my best now not to get new stuffs, but you just can’t help it sometimes. 😀 Thanks for stopping by, Mollie & apologies for the late response.

  3. It looks amazing! I love the combination of chocolate and raspberries and I can see why you wanted to make this – definitely worth getting a new pan for!

    1. The texture and the taste was really amazing! I am planning to make this again this weekend. 🙂 Thanks for stopping by, Corina. 🙂

  4. Awh, Selma has so many good recipes! I’m so glad you gave this one at try, it looks delicious! And hopefully things keep coming out well with your new springform pan. 🙂

    1. I have used the pan again with a no-bake dessert, but it didn’t go well. It turn into an ice cream (melted) instead, haha! I am planning to make this again and I hope my friends will love it. 🙂

  5. I already have this size of pan so I am good to try it. I love all things chocolate too! I was thinking of Selma as well as I used my Rosebud, daughter of her Twinkle (sounds magical doesn’t it) to make sourdough bread for my last two posts 🙂

    1. Yes, it is. It feels good to bring her recipes to FF like she’s also partying with us. I am sure she would have been bringing me some relaxing tea all the time. 😀 Happy FF, Chef Julianna. x

    1. All good, Laura. Thanks for noticing that. I reviewed this post more than five times and here I come with another typo error. My eyes are always skipping something. Haha! Thanks again, Laura. I am sure you will love this. 🙂

  6. How wonderful to see Selma’s name again and see one of her wonderful creations. A job well done Jhuls as always. You’ll have plenty of uses for that springform pan from now on I’m sure.

  7. Beautiful cake Jhuls. I recently bought myself a springform pan too and this looks like something I would like to try out. We can always count on Selma even now 😉 ❤

  8. Even after having just eaten a 3 course lunch, I could find room for this, but now I need to make it first. Good that I have the right springform pan though.
    Sounds like this will be dinner with a nice glass of white banyuls.

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