Description
This Lush Silken Chocolate Raspberry Truffle Torte is a decadent flourless dessert featuring rich bittersweet chocolate and fresh raspberries. The smooth, dense texture is perfectly complemented by an optional creamy ganache topping infused with raspberry preserves. Ideal for chocolate lovers seeking an elegant, gluten-free treat that can be prepared ahead of time.
Ingredients
Scale
Main Ingredients
- 8 oz bittersweet or semisweet chocolate (60–70%), chopped
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup raspberry preserves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup fresh raspberries (plus more for garnish)
- Powdered sugar or cocoa powder for dusting (optional)
For the Ganache Topping (optional)
- 4 oz dark chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon raspberry preserves
Instructions
- Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl positioned over simmering water, or using a microwave in short intervals, melt the chopped bittersweet chocolate and butter together. Stir until the mixture is smooth and combined. Remove from heat.
- Add Flavorings: Whisk the melted chocolate mixture with raspberry preserves, vanilla extract, and salt until evenly incorporated.
- Beat Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the room temperature eggs and granulated sugar for 3–4 minutes until the mixture is pale in color and thickened, ensuring good volume.
- Combine Mixtures: Gently fold the egg mixture into the chocolate mixture in batches using a spatula, taking care to maintain the lightness. Stir in the fresh raspberries carefully to prevent breaking them.
- Bake: Pour the batter into the prepared springform pan and smooth the top evenly. Bake in the preheated oven for 25–30 minutes until the center is just set and a toothpick inserted comes out with moist crumbs.
- Cool: Allow the torte to cool in the pan for 10 minutes. Then remove the springform ring and let the torte cool completely at room temperature.
- Prepare Ganache (Optional): Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and raspberry preserves in a bowl. Let sit for 2 minutes, then stir until the ganache is smooth and glossy. Pour the ganache over the cooled torte and spread evenly. Chill the torte to set the ganache.
- Garnish and Serve: Dust the torte with powdered sugar or cocoa powder if desired. Garnish with fresh raspberries before serving.
Notes
- This recipe is naturally gluten-free since it contains no flour.
- The torte can be made 1–2 days in advance and stored in the refrigerator.
- For optimal texture, bring the torte to room temperature before serving.
