Ultimate Flourless Chocolate Torte Recipe

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Ultimate Flourless Chocolate Torte
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Ingredients
14
Count
Nutrition
421
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Position rack in lower third of the oven.
  3. Butter the bottom and sides of a 9 x2 round springform pan.
  4. Line bottom of pan with round of parchment or waxed paper and butter paper.
  5. In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
  6. Cover and process for 15-20 seconds, until finely ground.
  7. With motor running, pour boiling water through the feed tube.
  8. Process for 10-15 seconds, until chocolate is completely melted.
  9. Using a rubber spatula, scrape down sides of work bowl.
  10. Add butter and process for about 5 seconds or until incorpaorated.
  11. Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
  12. Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
  13. Bake for 55 minutes, until edges of the cake are puffy and center is just set.
  14. Cool cake in pan on wire racks for 30 minutes.
  15. Cover and refrigerate for at least 3 hours or until ready to serve.
  16. COULIS:.
  17. In medium saucepan, place frozen raspberries and sugar.
  18. Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
  19. DO NOT LET MIXTURE BOIL.
  20. Strain raspberrey mixture through a fine-meshed sieve into a bowl.
  21. Add liqueur, cover and refrigerate.
  22. DECORATION:.
  23. Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
  24. Remove side of sprinform pan.
  25. Invert cake onto a serving plate.
  26. Peel off paper and refrigerate while preparing whipped cream.
  27. In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
  28. Spread thin even layer of whipped cream over top of the chocolate cake.
  29. ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
  30. To serve drizzle some raspberry coulis onto each dessert plate.
  31. With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
  32. Place slices on plates, and garnish with raspberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 421.22 Kcal (1764 kJ)
Calories from fat 230.33 Kcal
% Daily Value*
Total Fat 25.59g 39%
Cholesterol 161.56mg 54%
Sodium 72.67mg 3%
Potassium 105.44mg 2%
Total Carbs 45.1g 15%
Sugars 40.76g 163%
Dietary Fiber 1.58g 6%
Protein 5.19g 10%
Vitamin C 6.6mg 11%
Vitamin A 0.2mg 6%
Iron 1mg 6%
Calcium 38.7mg 4%
Amount Per 100 g
Calories 243.88 Kcal (1021 kJ)
Calories from fat 133.36 Kcal
% Daily Value*
Total Fat 14.82g 39%
Cholesterol 93.54mg 54%
Sodium 42.08mg 3%
Potassium 61.05mg 2%
Total Carbs 26.11g 15%
Sugars 23.6g 163%
Dietary Fiber 0.92g 6%
Protein 3g 10%
Vitamin C 3.8mg 11%
Vitamin A 0.1mg 6%
Iron 0.6mg 6%
Calcium 22.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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