Valentine's Day Flourless Chocolate Torte

I think this just might be my all-time favorite dessert. It's easy, yet sophisticated and yummy! You can make it dairy-free and refined-sugar-free too!


Recipe Adapted from The Gourmet Test Kitchen

Makes one 8in round cake


The Ingredients

  • 4 oz Hu Kitchen Chocolate Gems, or a bittersweet (but not unsweetened) chocolate

  • 1/2 cup butter [or ghee for dairy-free]

  • 3/4 cup sugar [or coconut sugar for refined-sugar free]

  • 3 large pasture-raised eggs

  • 1/2 cup unsweetened cacao powder

  • 1 tsp powdered sugar

  • 1 pint raspberries


The Instructions

  • Preheat the oven to 375ºF.

  • Grease an 8-in round cake pan.

  • Melt chocolate gems and butter (or ghee) in a double boiler, or in the microwave, taking out to stir every 30 seconds.

  • Whisk in the sugar.

  • Add eggs and whisk well.

  • Sift in the unsweetened cocoa powder and fold in until just combined.

  • Pour batter into greased pan. Bake on the middle rack for 25 minutes, or until top has formed a slight crust.

  • While the torte is baking, wash the raspberries, and muddle using a fork.

  • Dust the torte with powdered sugar. Cut "slices" of torte with a heart-shaped cookie cutter. Serve with a raspberry drizzle, or place the raspberry "compote" on the side.


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