Chocolate Raspberry Torte
Chocolate Raspberry Torte
Rich, decadent, and beautifully simple, this flourless chocolate cake is one of those desserts that feels extra special without needing a long list of ingredients. The cake is intensely chocolatey with a smooth, almost truffle-like texture, then finished with light mocha whipped cream and plenty of fresh raspberries.
The combination of deep chocolate, coffee, and tart berries is so good together. Dress it up with a dusting of confectioners’ sugar and it makes a beautiful dessert for the Fourth of July, a summer gathering, or really any celebration.
Ingredients
- 8 large eggs, cold
- 1 pound (454g) high-quality bittersweet or semisweet chocolate, coarsely chopped
- 1 cup (227g) unsalted butter, cut into pieces
- 1/4 cup (60ml) strong black coffee or liqueur, optional
- Confectioners’ sugar or unsweetened cocoa powder for dusting, optional
- 1 teaspoon espresso powder
- 1 teaspoon warm water
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 tablespoons (22g) confectioners’ sugar
- 1 tablespoon (6g) unsweetened natural or Dutch-process cocoa powder
- Fresh raspberries
- Confectioners’ sugar for dusting, optional
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Do not use a convection or fan-assisted setting.
- Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan securely with two sheets of heavy-duty aluminum foil to prevent water from seeping into the pan.
- Place the prepared springform pan inside a large roasting pan. Bring a kettle of water to a boil for the water bath.
- Using a stand mixer, beat the cold eggs on high speed until they have doubled in volume, about 5 minutes.
- Meanwhile, combine the chopped chocolate and butter in a large heatproof bowl set over a pan of barely simmering water. Add the coffee or liqueur, if using. Heat gently, stirring occasionally, until the chocolate and butter are completely melted, smooth, and very warm.
- Remove the chocolate mixture from the heat. Using a large rubber spatula, gently fold about one-third of the whipped eggs into the chocolate mixture until only a few streaks remain.
- Fold in half of the remaining egg mixture, followed by the rest. Continue folding gently just until everything is completely incorporated and no visible streaks of egg remain.
- Pour the batter into the prepared springform pan and smooth the top.
- Place the roasting pan in the oven. Carefully pour enough boiling water into the roasting pan to reach about halfway up the sides of the springform pan.
- Bake for 22 to 25 minutes, or until the cake has risen slightly, the edges are beginning to set, and a thin, brownie-like glazed crust has formed on top. An instant-read thermometer inserted halfway into the center should register about 140°F.
- Carefully remove the springform pan from the water bath and place it on a wire rack. Allow the cake to cool completely to room temperature.
- Cover and refrigerate overnight to allow the cake to fully set.
- Stir the espresso powder and warm water together in a small bowl until the espresso has dissolved. Allow it to cool.
- Add the cold heavy cream, confectioners’ sugar, cocoa powder, and dissolved espresso to a mixing bowl.
- Beat with an electric mixer until the cream forms medium to stiff peaks. Be careful not to overbeat.
- Keep refrigerated until ready to assemble the cake.
- About 30 minutes before serving, remove the cake from the refrigerator. Carefully remove the sides of the springform pan.
- Invert the cake onto a sheet of wax or parchment paper, remove the parchment from the bottom, and then invert it again onto your serving platter.
- Top with the mocha whipped cream and arrange fresh raspberries over the top. Finish with a light dusting of confectioners’ sugar, if desired.
- For clean slices, dip a thin, sharp knife into hot water and wipe it dry before each cut.
Notes
Make it ahead: This is a great dessert to make ahead for company. The cake actually needs to chill overnight, so there is no last-minute baking when you're getting ready for everyone to arrive.
Use good chocolate: Because chocolate is the star of this cake, use a good-quality bittersweet or semisweet chocolate that you really enjoy.
Coffee is optional: The coffee doesn't make the cake taste strongly like coffee. It simply helps deepen the chocolate flavor. You can leave it out if you prefer.
Don't skip the water bath: The gentle, even heat from the water bath helps give this cake its smooth, dense texture.
Keep everything cold for the whipped cream: Cold heavy cream will whip much more easily. You can even chill your mixing bowl and beaters beforehand.
For the Fourth of July: Fresh raspberries already give this cake a beautiful red color. Serve it with blueberries on the side for an easy red, white, and blue dessert.
Storage: Keep the cake covered and refrigerated. The undecorated cake can be refrigerated for up to 4 days. For the prettiest presentation, add the whipped cream and fresh berries closer to serving time.