Flourless Chocolate Raspberry Torte
Details
- Timing
- Timing
- Total:
- Bake:
- 45 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cake
You won't believe this decadent, fudgy Flourless Chocolate Raspberry Torte recipe is gluten free. HERSHEY'S SPECIAL DARK Cocoa gives the cake a decadent, rich flavor and texture. Finish it with toasted walnuts, raspberry sauce, a dusting of powdered sugar and fresh raspberries. Once it's ready, slice and serve it to your eagerly waiting guests and loved ones. This Flourless Chocolate Raspberry Torte recipe is one of many delicious gluten-free baking recipes. Want more like this? Visit our 8 Gratifyingly Good Gluten-Free Baking Recipes.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 45 minutes
- COOK TIME
- 15 minutes
- Cool Time
- 1 hour 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupswalnut pieces
-
2 Tbspgranulated sugar plus 3/4 cup, divided
-
4eggs, separated
-
1/2 tspcream of tartar
-
2/3 cup
-
1/4 cupmilk
-
1/4 tspsalt
-
1 tsppowdered sugar
-
Raspberry Sauce
-
3 Tbspsugar
-
1 tspcornstarch
-
1 packagefresh or frozen raspberries
READY TO MAKE THIS?
Directions
Equipment Needed
Food Processor
Oven
9-inch Round Baking Pan
Mixing Bowl
Saucepan
Stovetop
Sieve
1
Toast walnuts*; cool completely. Process walnuts with 2 tablespoons granulated sugar in food processor or blender until finely ground.
2
Heat oven to 325°F. Grease 9-inch round baking pan. Dust with cocoa. Beat egg whites and cream of tartar in large bowl until foamy; gradually add 1/3 cup granulated sugar, beating until stiff peaks form.
3
Beat egg yolks, remaining granulated sugar, cocoa , milk and salt until thickened. Gently fold batter and walnuts into egg whites. Pour into prepared pan.
4
Bake 30 minutes or until torte springs back when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar. Serve with Raspberry Sauce.
Raspberry Sauce: Combine 3 tablespoons sugar and 1 teaspoon cornstarch in saucepan. Add 1 package (12 oz) frozen raspberries, thawed. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Strain sauce through sieve. Cool to room temperature. Sweetened with additional sugar, if desired. About 2/3 cup sauce.
To toast walnuts: Heat oven to 350°F. Place walnuts in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until lightly browned. Cool.
*Always read labels of each ingredient to ensure that they are gluten free prior to use.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (125g)Amount per servingCalories370% Daily Value*Total Fat 15g 19%Saturated Fat 2g 10%Trans Fat 0gCholesterol 70mg 23%Sodium 120mg 5%Total Carbohydrates 58g 21%Dietary Fiber 3g 11%Total Sugars 51gIncludes 49g Added Sugar 98%Protein 7gVitamin D 0 0%Calcium 48mg 4%Iron 3mg 15%Potassium 99mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
