A not-too-sweet flourless torte with intense chocolate flavor and amazing light, fudgy texture that will surely melt in your mouth.
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 and Raspberry Torte
- 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
- Wash and dry your raspberries. Set aside.
- 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.)
- 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.
- In a large bowl, add in egg whites. Beat until foamy. Add balsamic vinegar and beat just to incorporate.
- Very gradually, add in 1/2 cup sugar and beat in a high speed until stiff peaks form. Set aside.
- In a separate bowl, add in egg yolks and 1/2 cup sugar. Beat until pale yellow.
- Add espresso powder and salt. Beat just to incorporate.
- Add in chocolate/butter mixture. Beat until evenly mixed.
- 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.
- 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.
- Pour into the prepared pan and top with raspberries.
- Bake for 40-45 minutes or until toothpick inserted in the middles comes out clean.
- Let cool in the pan. Once cooled, remove from the pan and transfer to a serving plate.
- This can be served with whipped cream and fresh raspberries.
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.
Happy Fiesta Friday!
Wishing you a fun weekend full of smiles! 😀 😀 😀
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