This Chocolate Cassis Torte is a flourless torte. It is very ‘chocolaty’ and is almost like a pudding. The berries make the presentation and add a bit of tartness to offset the sweet, rich chocolate.

Chocolate Cassis Torte

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Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 45 minutes
Passive Time: 8 hours
Total Time: 9 hours
Degree of Difficulty : Moderately difficult
Servings: 8 people


For the cake

  • Vegetable cooking spray
  • 12 tbsp unsalted butter (1 1/2 sticks)
  • 10 oz semisweet chocolate pieces
  • 1/2 cup unsweetened cocoa powder
  • 6 tbsp cassis
  • 1 tspn vanilla extract
  • 5 large whole eggs separated
  • 1 cup sugar
  • 1/4 tspn kosher salt

For the glaze

  • 6 oz semisweet chocolate pieces
  • 1/4 cup heavy (whipping) cream
  • 3 tbsp cassis
  • 1/2 tspn vanilla extract

For the fruit

  • 2 boxes fresh raspberries
  • 1 box fresh strawberries washed, hulled and thickly sliced
  • 1/3 cup sugar
  • 1/3 cup cassis


  • Gather all ingredients before you start the recipe.

Up to 2 days before serving

  • Pre heat oven to 350°F.
  • Spray 9" round cake pan with a removable bottom with vegetable spray and dust with cocoa powder.
  • Chop chocolate into coarse pieces. Place chocolate and butter in a microwave proof dish and heat on high for 30 seconds, stir and heat for another 30 seconds, set aside to cool.
  • In a mixing bowl, mix the egg yolks and sugar and salt with a hand mixer at high speed for 3 - 5 minutes, or until the egg mixture has tripled in volume and is a pale yellow. Add the cocoa powder and mix well to combine.
  • Pour the cooled butter and chocolate mixture into the egg mixture and mix on low speed until completely blended.
  • In a separate bowl, whip egg whites until they form soft peaks, add the chocolate mixture and blend on low speed until fully combined.
  • Pour the batter into the prepared baking pan and bake for 35 - 40 minutes, or until just barely set in the middle.
  • Allow the torte to cool for at least 30 minutes then cover the cooled torte in its pan with aluminum foil and refrigerate for 4 hours or overnight.

Day of serving

  • Remove stems/hulls from strawberries and slice into thick slices.
  • Combine sliced strawberries with raspberries in a bowl and sprinkle with 1/3 cup sugar.


  • Chop the chocolate in coarse pieces and place chocolate and 1/3 cup of heavy cream in a microwave proof dish. Heat on high for 30 seconds, remove, stir, and heat for another 30 seconds.
  • Stir chocolate mixture until smooth and add vanilla and cassis, stir to combine. Allow to cool for 10-15 minutes until slightly thickened.
  • Remove aluminum foil from refrigerated torte pan and using a sharp knife, cut around the inside edge of pan all the way around.
  • Remove ring from cake pan and transfer torte onto a serving platter.
  • Pour chocolate glaze over the top of the refrigerated torte, smoothing the top and allowing the glaze to drip over the sides. Cool in refrigerator for 4 hours or overnight before serving.


  • Combine berries with 1/3 cup of cassis up to 15 minutes before serving.


  • Serve a slice of the torte with a portion of berries on the side.

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