Ultimate Flourless Chocolate Torte Recipe

Name: Ultimate Flourless Chocolate Torte
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 16 ounces Godiva Dark Chocolate Bars, chopped, plus 1/2 cup chopped Godiva Dark Chocolate Bars; 1 1/2 cups granulated sugar; 1 tablespoon instant coffee granules; Boiling Water; 1 cup (2 sticks) unsalted butter; 6 large eggs; 1 teaspoon pure vanilla extract; Frozen Unsweetened Raspberries; Chambord Raspberry Liquor; Heavy Cream; Fresh Raspberry; 1/2 teaspoon salt; 1/2 cup chopped nuts (optional); Powdered sugar (optional, for dusting)

Indulge in the decadent richness of this Ultimate Flourless Chocolate Torte, inspired by Godiva! This intensely chocolatey dessert boasts a luxuriously moist and fudgy texture that will melt in your mouth. Skip the flour and embrace pure chocolate heaven. Perfect for special occasions or a truly decadent treat any day of the week. (Note: Chilling time is approximately 4 hours.)

Prep Time 30 mins

Cook Time 105 mins

Calories 869.4 kcal

Protein 18g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ultimate Flourless Chocolate Torte

16 ounces Godiva Dark Chocolate Bars, chopped, plus 1/2 cup chopped Godiva Dark Chocolate Bars
1 1/2 cups granulated sugar
1 tablespoon instant coffee granules
Boiling Water
1 cup (2 sticks) unsalted butter
6 large eggs
1 teaspoon pure vanilla extract
Frozen Unsweetened Raspberries
Chambord Raspberry Liquor
Heavy Cream
Fresh Raspberry
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
Powdered sugar (optional, for dusting)

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How to Make Ultimate Flourless Chocolate Torte

Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
Melt the butter in a double boiler or in a heatproof bowl set over simmering water. Remove from heat.
Add the bittersweet chocolate and stir until smooth and melted. Set aside to cool slightly.
In a separate bowl, whisk together the sugar and eggs until light and fluffy.
Gradually add the melted chocolate mixture to the egg mixture, stirring gently until well combined.
Incorporate the espresso powder, vanilla extract, and salt. Mix well.
Fold in the chopped bittersweet chocolate and nuts.
Pour batter into the prepared springform pan and spread evenly.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Let the torte cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once completely cool, refrigerate for at least 4 hours before serving.
Dust with powdered sugar before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

320g

Fat

162g

Carbs

29g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European American Vegetarian Gluten Free Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Oven Microwave Dinner Party Holiday Event Kosher Vegetarian Cakes Chocolate Food Processor Blender Dietary Comfort Food Valentines Day Northeastern United States Berries Raspberries Taste Mood Sweet Equipment Small Appliance Presentation Served Cold 4 Hours Or Less