This Chocolate Cassis Torte is 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.

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  • Course Dessert
  • Cuisine French
  • Keyword Baked, Christmas, Delicious, Do-Ahead, Special Dinner, Sweet, Valentine's Day
Servings Prep Time Cook Time
8 people 15 minutes 45 minutes
Passive Time Total Time
8hours 60 minutes
Servings Prep Time Cook Time
8 people 15 minutes 45 minutes
Passive Time Total Time
8hours 60 minutes
Degree of Difficulty
Moderately difficult
Ingredients
For the cake
  • Vegetable cooking spray
  • 12 tbspn unsalted butter (1 1/2 sticks)
  • 10 oz semisweet chocolate pieces
  • 1/2 cup unsweetened cocoa powder
  • 6 tbspn 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 tbspn 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
Servings: people
Units:
Instructions
  1. Gather all ingredients before you start the recipe.
Up to 2 days before serving
  1. Pre heat oven to 350°F.
  2. Spray 9" round cake pan with a removable bottom with vegetable spray and dust with cocoa powder.
  3. 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.
  4. 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 coco powder and mix well to combine.
  5. Pour the cooled butter and chocolate mixture into the egg mixture and mix on low speed until completely blended.
  6. In a separate bowl, whip egg whites until they form soft peaks, add the chocolate mixture and blend on low speed until fully combined.
  7. Pour the batter into the prepared baking pan and bake for 35 - 40 minutes, or until just barely set in the middle.
  8. 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
  1. Remove stems/hulls from strawberries and slice into thick slices.
  2. 2. Combine sliced strawberries with raspberries in a bowl and sprinkle with 1/3 cup sugar.
Glaze
  1. 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.
  2. Stir chocolate mixture until smooth and add vanilla and cassis, stir to combine. Allow to cool for 10-15 minutes until slightly thickened.
  3. Remove aluminum foil from refrigerated torte pan and using a sharp knife, cut around the inside edge of pan all the way around.
  4. Remove ring from cake pan and transfer torte onto a serving platter.
  5. 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.
Finishing
  1. Combine berries with 1/3 cup of cassis up to 15 minutes before serving.
Plating
  1. Serve a slice of the torte with a portion of berries on the side.

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