Flourless Dark Chocolate Raspberry Torte
A rich, fudgy flourless chocolate torte with a bright raspberry sauce — indulgent enough for a dinner party, simple enough for a Tuesday.
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
- Servings
- 8 servings
As I've gotten older and worked my way through perimenopause, I've had to be much more cautious about blood sugar regulation. The good news? I still love dessert, and I'm not giving it up — I've just learned how to make small changes that make a big difference.
This Flourless Dark Chocolate Raspberry Torte is rich and indulgent without the heavy sugar overload of a traditional chocolate dessert. It's made with simple ingredients — eggs, butter, and dark chocolate chips — and just a touch of sweetener in the whipped cream and raspberry sauce, which you can easily adjust to your preference.
The first time I made it, I drowned it in raspberry sauce and took a bite. "This is delightful," I said to my family, mouth full of chocolate. If you're trying to be mindful about blood sugar while still enjoying dessert, this is a great recipe to keep in your back pocket.
Ingredients
For the Torte
- 8 large eggs, cold
- 16 oz. dark chocolate chips
- 1 cup unsalted butter
For the Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp. granulated sugar (optional)
- 1/2 tsp. gelatin
For the Raspberry Sauce
- 12 oz. frozen organic raspberries, thawed
- 1 tsp. granulated sugar (optional)
- 1 tbsp. water
Instructions
- 1Preheat oven to 325°F. Wrap the outside of an 8-inch springform pan with heavy-duty aluminum foil to prepare for a water bath. Line the bottom with a parchment circle.
- 2Add the eggs to a large mixing bowl and beat on high speed for about 5 minutes, until doubled in volume.
- 3Meanwhile, melt the chocolate chips and butter together in the microwave (30-second intervals) or over a double boiler, stirring until smooth. Let cool slightly.
- 4Gently fold the whipped eggs into the chocolate mixture in three additions, being careful not to deflate the batter.
- 5Pour the batter into the prepared pan and smooth the top. Place the springform pan inside a 12-inch baking pan and carefully pour hot water into the larger pan until it reaches halfway up the sides.
- 6Bake for 22-25 minutes, until the internal temperature reaches 140°F, the edges are just set, and a thin crust forms on top. The center may still look soft — that's normal.
- 7Remove from the water bath and place on a wire rack to cool completely, then refrigerate until chilled and firm.
- 8To serve, remove the sides of the springform pan. Carefully invert the torte onto parchment paper, peel away the bottom parchment, then flip it back onto a serving plate.
- 9Top with whipped cream and refrigerate for up to 4 days. Drizzle with raspberry sauce when serving.
- 10For the whipped cream: combine heavy cream and sugar in a mixing bowl or stand mixer. Beat at high speed until soft peaks form, sprinkle in gelatin, and continue mixing until stiff peaks form. Pipe onto the cooled torte.
- 11For the raspberry sauce: combine raspberries, sugar, and water in a small saucepan over medium heat, covered. Cook 5-6 minutes, mashing occasionally, until thickened. Puree until smooth and push through a mesh strainer if desired.
Tips
- Chocolate options: Ghirardelli gives the most classic bakery-style flavor; Hu chocolate chips are less processed with no refined sugar; Lily's (sweetened with stevia and erythritol) is a lower-sugar option.
Storage & Reheating
This torte needs several hours to chill and set in the refrigerator after baking before it's ready to serve.
