Flourless Chocolate Torte With Blackberry Coulis
  • 2⅔ cups semisweet chocolate chips (16 ounces), divided
  • 1 cup unsalted butter, divided
  • ¼ cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 cup sugar
  • 1 tsp salt
Blackberry Coulis
  • 4 cups fresh blackberries
  • 1 cup sugar
  • 1 tablespoon cornstarch
  1. Preheat the oven to 350F.
  2. Butter a 9″ springform pan. Place in parchment circle and butter it.
  3. In microwave bowl, melt 1⅔ cups chocolate chips and ¾ cup butter.
  4. Once smooth, whisk in the cocoa powder (sift it) and vanilla.
  5. Let cool 10 minutes.
  6. Meanwhile, beat eggs with sugar & salt on high for 6 minutes!!!
  7. Fold in the chocolate mixture
  8. Pour into pan and bake about 45 minutes.
  9. The center will sink so after an hour, use a spatula to press the edges down to the level of the cake. Invert the torte on a plate and peel off the parchment.
  10. Let cool.
  1. Add the blackberries, sugar and ¼ cup water to a saucepan.
  2. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
  3. In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth.
  4. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes.
  5. Turn off the heat and cool the mixture.
  1. Combine the remaining 1 cup of chocolate chips with ¼ cup butter in a microwave safe bowl.
  2. Once smooth, whisk in 2 Tbsp of the blackberry coulis.
  3. Cool this 15 minutes and pour over the torte.
  4. Let it set.
  5. Serve with the extra coulis on the plate!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/flourless-chocolate-torte-with-blackberry-coulis/