Chocolate torte with raspberries

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This chocolate torte with raspberries is a wonderful flourless chocolate tart that’s perfect with all the new season’s fruits and berries. It is classical Italian recipe and it is perfect choice for any occasion – birthdays, Valentine days, anniversaries, Christmas… – or just a nice Sunday dessert. It is relatively easy to make and quite fits any budget. Also it will make happy any chocolate lover.


200g dark chocolate, 70 %

100g butter

4 eggs, separated

200g icing sugar

1  tbsp potato starch (or rice flour)

1/2 cup toasted hazelnuts, skins removed

To serve:

Extra icing sugar

Fresh raspberries

Creme frâichè


Preheat the oven to 150C. Melt chocolate and the butter together. Stir well to combine.

Grease a 25cm diameter ovenproof tart plate or metal flan tin. Line the bottom with baking paper.

Whisk yolks with the icing sugar and potato starch. It will quickly become a stiff batter but don’t worry as the chocolate will loosen it up.

Now, whisk the egg whites until stiff. Stir together the chocolate and creamed egg yolks and sugar.

Then fold together the chocolate and the egg whites delicately, lifting from bottom to the top using a thin-bladed silicon or plastic spatula if you have one.

Pour the chocolate mixture into the metal flan tin. Joggle it so the mix spreads evenly into the tin. Sprinkle the hazelnuts evenly over the tart.

Bake for 20 minutes. When cooked, remove and leave to cool in a safe place.

Get a sieve and sprinkle the finished tart with a fine dusting of icing sugar. Slice and serve with fresh raspberries and creme frâiché on the side.