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gluten-free flourless chocolate torte - featured image

Gluten-Free Flourless Chocolate Torte: Easy 5-Ingredient Dessert

  • Author: Karina
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A rich, fudgy, and naturally gluten-free chocolate torte made with just a few simple ingredients. It features a dense, velvety texture and is best served chilled with a fresh raspberry coulis.

Ingredients

Scale
  • 8 ounces (225g) High-Quality Dark Chocolate (60-70% cacao), chopped
  • ½ cup (113g) Unsalted Butter, room temperature
  • 1 cup (200g) Granulated Sugar
  • 3 Large Eggs, room temperature
  • ½ teaspoon Salt
  • ½ cup (50g) Almond Flour, finely ground
  • 2 cups (300g) Fresh or Frozen Raspberries (for coulis)
  • 2 tablespoons (25g) Granulated Sugar (for coulis)
  • 1 teaspoon Lemon Juice (for coulis)
  • 2 tablespoons Water (for coulis)

Instructions

  1. Preheat oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.
  2. Set up a double boiler with a saucepan of simmering water. Melt the chopped chocolate and butter in a heatproof bowl over the water, stirring until smooth. Remove from heat and let cool for 5 minutes.
  3. In a large bowl, whisk eggs and sugar vigorously for 2-3 minutes until pale and slightly fluffy.
  4. Pour the warm chocolate-butter mixture into the egg-sugar mixture and whisk gently to combine.
  5. Gently fold in the almond flour and salt using a spatula until just combined. Do not overmix.
  6. Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes until edges are set and the center jiggles slightly.
  7. Cool in the pan on a wire rack for 10 minutes, then release the springform. Cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
  8. While the torte cools, combine raspberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat for 5-7 minutes until thickened. Blend until smooth, strain through a fine-mesh sieve to remove seeds, and cool completely.
  9. Slice the chilled torte and serve with the raspberry coulis drizzled on top.

Notes

Ensure ingredients are at room temperature for best results. Do not overbake; the center should jiggle slightly as it sets while cooling. Chilling is essential for clean slicing. The torte can be stored in the fridge for up to 5 days or frozen for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice (1/8 of tort
  • Calories: 380
  • Sugar: 24
  • Sodium: 120
  • Fat: 26
  • Saturated Fat: 12
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 8

Keywords: gluten-free, flourless chocolate torte, easy dessert, 5-ingredient dessert, chocolate cake, raspberry coulis, dairy-free option, make-ahead dessert

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Find it online: https://plateori.com/gluten-free-flourless-chocolate-torte-easy-5-ingredient-dessert/