Flourless Chocolate Torte with Raspberry Sauce
A recipe for a great Flourless Chocolate Torte with Raspberry Sauce is a must-have in any dessert lover's collection. This rich, decadent dessert combines the deep, velvety flavor of dark chocolate with the tangy sweetness of fresh raspberries, creating a perfect balance of flavors that will leave everyone asking for seconds. Not only does it taste indulgent, but it's also surprisingly easy to make, which is why it's one of my go-to dishes for private chef dinners. It’s a crowd-pleaser; whether I’m serving it for a special occasion or a casual dinner, this Flourless Chocolate Torte with Raspberry Sauce never fails to impress. Plus, it can be made ahead of time, which is a real bonus when you’re planning a meal and want to avoid last-minute prep.
One of the reasons I adore this recipe is that it doesn’t require a lot of complex ingredients, making it both simple and accessible. The flourless aspect of the torte means it’s naturally gluten-free, and the rich chocolate flavor shines without being overwhelmed by other ingredients. Adding the raspberry sauce to the bottom of the plate or drizzled on top along with the vanilla glaze makes such a nice, elevated touch. It makes it look fancy, but it’s so easy! If you really want to take it to the next level, serve it with a scoop of vanilla ice cream for one delicious bite!
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Course
Dessert
Cuisine
American
Servings
6 servings
Ingredients
½ cup butter (2 sticks), plus 1 Tbsp. for greasing the skillet
1-1/2 cups semi-sweet chocolate chips
7 eggs
1 cup sugar
1 tsp. kosher salt
1 tsp. vanilla extract
10 oz. vanilla melting chips
½ cup heavy cream
2 cups fresh raspberries, divided for sauce and some left for garnish
1 Tbsp. sugar, or more to taste
1 Tbsp. fresh lemon juice
1 teaspoon cornstarch
Instructions
1. Preheat oven to 350F and grease the bottom and sides of an 11” skillet with butter.
2. Using a double boiler, melt chocolate chips and butter, stirring to combine.
3. In a large bowl, combine the eggs, sugar, salt, and vanilla extract and whisk until all ingredients are well incorporated.
4. When the chocolate is completely melted, slowly drizzle it into the egg mixture, a little at a time, stirring constantly to ensure the eggs don’t cook. Continue drizzling until all the chocolate is mixed in with the eggs, stirring to combine completely.
5. Place the skillet on the center rack and bake for about 35 minutes until just cooked through and no longer “jiggly.”
6. Meanwhile, use the double boiler to melt vanilla melting chips and heavy cream, stirring to combine while it melts.
7. In another small saucepan, add the raspberries, 2 Tbsp. of water, lemon juice, cornstarch and sugar, cook over low heat for about 10 mins., stirring to break them down and create a sauce. Refrigerate until ready to use, it will thicken in the fridge.
8. You can strain the sauce or leave it with the seeds in it. If you strain it through a fine-mesh sieve and you need it to be thicker, you can add it back to the pan and stir in a cornstarch slurry (1 Tbsp. cornstarch plus 1/4 cup water) and cook over low heat until slightly thickened, it will continue to thicken in the fridge.
9. When torte is finished, drizzle with the melted vanilla and raspberry sauces
Notes
Enjoy making this Flourless Chocolate Torte with Raspberry Sauce! Let me know what you think.
For additional desserts, you might like to try the Chocolate Chip & Heath Bar Crunch Pizookie or my Brown Butter Chocolate Chip Cookies