Flourless Chocolate Torte

Flourless Chocolate Torte

Version One: Dark Chocolate Raspberry Torte (Dark Chocolate-y and More Cake-like)

Ingredients:

8 tbsp vegan soy free butter

7 ounces dairy free bittersweet chocolate

7 eggs, separated, with yolks in a large bowl and whites in a mixer

3/4 cup coconut sugar

2 tbsp raspberry liquor (optional)

1 tsp vanilla

1/4 tsp cream of tartar

1/4 cup coconut sugar

Version Two Ingredients: Semi-Sweet Chocolate Raspberry Torte (Sweeter and More Mousse-like)

Ingredients:

8 tbsp vegan soy free butter

10 ounces dairy free semi-sweet chocolate

7 eggs, separated, with yolks in a large bowl and whites in a mixer

1/2 cup Agave

2 tbsp raspberry liquor

1 tsp vanilla

1/4 tsp cream of tartar

2 tbsp truvia

Baking Instructions:

  1. Preheat the oven to 325 degrees and take out a 10 inch springform pan. Do NOT grease the pan.
  2. Chop the chocolate into smaller pieces and put into a microwave safe bowl with the vegan butter. Microwave the butter and chips 20 seconds at a time, until the act of stirring completely melts the chips. Set aside.
  3. In the large bowl with the eggs yolks, add either the coconut sugar or the agave and beat the eggs with a wire whisk for about 5 minutes until the eggs increase in volume and are light and frothy.
  4. Slowly add the chocolate/butter mixture, stirring continually as you gradually add all of the chocolate mixture.
  5. Mix in the vanilla and raspberry liquor and set aside.
  6. Add the cream of tartar to the egg whites and begin to blend on low speed.
  7. Gradually begin to increase the speed and slowly pour in either the coconut sugar or the truvia.
  8. Beat until the egg whites increase in volume, are no longer clear but white, and when you pull the mixing paddle up, the whites make peaks.
  9.  Using a rounded spatula, gently fold the egg whites into the chocolate mixture, a little at a time, until all the egg whites are completely incorporated into the mixture.
  10. Pour the batter into springform pan and bake in the preheated oven for 35 to 40 minutes. (The second version took closer to 45-50 minutes.) The cake will have puffed and the top will look dry and no longer glossy.
  11. Remove to a wire cooling rack and allow the cake to cool.
  12. If you are eating it soon, you can run a knife around the pan and release the bottom from the springform and decorate the cake with fresh raspberries and a small sprinkling of powdered sugar.
  13. If you are not going to eat the cake within a few hours, put the cake in the refrigerator and decorate the cake with fresh raspberries before you’re ready to actually eat it.
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