28/05/2026
I am completely obsessed with this rich, fudgy, and naturally flourless Dark Chocolate Raspberry Torte. It can easily be customized based on your favorite type of chocolate, whether you prefer traditional, healthier, or low-carb options. ❤
Flourless Dark Chocolate Raspberry Torte
-8 large eggs, cold
-16 oz. dark chocolate chips*
-1 cup unsalted butter
Preheat oven to 325 degrees F. Wrap the outside of the pan with heavy-duty aluminum foil to prepare for a water bath. Line the bottom of an 8-inch springform pan with a parchment circle.
Add the eggs to a large mixing bowl and beat on high speed for about 5 minutes, or until doubled in volume.
Meanwhile, melt the chocolate chips and butter together in the microwave (in 30-second intervals) or over a double boiler, stirring until smooth. Allow the mixture to cool slightly.
Gently fold the whipped eggs into the chocolate mixture in three additions, being careful not to deflate the batter. Fold just until combined after each addition.
Pour the batter into the prepared pan and smooth the top. Place the springform pan inside a 12-inch baking pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
Bake for 22-25 minutes, or until the internal temperature is 140 degrees, edges are just set, and a thin crust forms on top. The center may still look soft, which is normal.
Remove the springform pan from the water bath and place it on a wire rack to cool completely. Refrigerate until chilled and firm.
To serve, remove the sides of the springform pan. Carefully invert the torte onto parchment paper, peel away the bottom parchment layer, then flip the torte back onto a serving plate. Top with whipped cream, store in refrigerator for up to 4 days. Drizzle with raspberry sauce when serving.
*Chocolate Tips
Traditional Option:
Ghirardelli dark chocolate chips create the most classic bakery-style flavor with a smooth texture and slightly sweeter finish. Perfect if you want a rich, traditional chocolate dessert.
Healthier Option:
Hu dark chocolate chips contain simpler, less processed ingredients and no refined sugar, creating a richer and more intense dark chocolate flavor.
Low-Carb Option:
Lily's dark chocolate chips are sweetened with stevia and erythritol, helping lower the overall sugar and carbohydrate content while still keeping the dessert rich and chocolatey.
Whipped Cream
-1 cup heavy whipping cream
-1 tsp. granulated sugar (optional)
-1/2 tsp. gelatin
In a mixing bowl or standing mixer, combine heavy cream and sugar. Beat at high speed until soft peaks form, sprinkle in gelatin and continue mixing just until stiff peaks form. Spoon into a pastry bag with a cake decorating tip (my favorite is 1M) and pipe whipped cream on top of your torte.
Raspberry Sauce
-12 oz. frozen organic raspberries, thawed
-1 tsp. granulated sugar (optional)
-1 tbsp. water
Combine all three ingredients in a small saucepan on medium heat, cover. Cook for about 5-6 minutes, mashing with a fork or potato masher and stirring occasionally until thickened. Transfer to a small blender and puree until smooth. Push through a mesh strainer to remove seeds, if desired. Store in a glass container in refrigerator for up to 7 days, drizzle over torte when ready to serve.
