You’ll Need:
9 inch Springform Pan
Parchment Rounds
Flourless Chocolate Torte With Blackberry Coulis
Ingredients
- 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
Instructions
- Preheat the oven to 350F.
- Butter a 9″ springform pan. Place in parchment circle and butter it.
- In microwave bowl, melt 1⅔ cups chocolate chips and ¾ cup butter.
- Once smooth, whisk in the cocoa powder (sift it) and vanilla.
- Let cool 10 minutes.
- Meanwhile, beat eggs with sugar & salt on high for 6 minutes!!!
- Fold in the chocolate mixture
- Pour into pan and bake about 45 minutes.
- 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.
- Let cool.
Coulis
- Add the blackberries, sugar and ¼ cup water to a saucepan.
- Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth.
- Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes.
- Turn off the heat and cool the mixture.
Glaze
- Combine the remaining 1 cup of chocolate chips with ¼ cup butter in a microwave safe bowl.
- Once smooth, whisk in 2 Tbsp of the blackberry coulis.
- Cool this 15 minutes and pour over the torte.
- Let it set.
- Serve with the extra coulis on the plate!
Adapted from The Kitchen Paper
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