Flourless Chocolate Torte with Raspberries

Special Special occassion dessert

This is difficult to make.... very difficult to make - if you are planning it for a special occasion - have a back up plan ready. Amazing if you make it work.

Serves between 12 and 16 servings depending on cut size.
Prep: 30 min; Total baking/cooling: 4 hours



  1. Position rack in lower third of oven and preheat to 350
  2. Butter bottom and sides of a 9 X 2 1/2 inch round springform pan
  3. Line pan bottom with a round of parchment or waxed paper and butter the paper
  4. Fit your food processor with metal blade and put in chocolate, sugar, and coffee - Cover and process for 15-20 seconds until finely grounded
  5. With motor running, pour boiling water through the feed tube and process for 10-15 more seconds until chocolate is fully melted
  6. Using a spatula, scrape sides of work bowl. Add butter and process for about 5 seconds or until incorporated
  7. Add eggs and vanilla and process for 5 seconds or until mixture is smooth and creamy
  8. Scrape chocolate batter into prepared pan and smooth top with rubber spatula
  9. Bake 55 minutes, until edges of the cake are puffy and the center is set
  10. Cool cake in pan on wire rack for 30 minutes
  11. Cover and refrigerate for about 3 hours or until ready to serve.
  12. After refrigeration, arrange raspberries on cake and dust with powdered sugar.
  13. Remove from springform pan by running a butter knife around the edges and releasing the springform