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Chocolate Torte with Raspberry Topping (Flour less Cake) Recipe

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This recipe for Chocolate Torte with Raspberry Topping (Flour less Cake), by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Frank Digilio


5 oz Semi Sweet Chocolate
10 Tbs Butter
2/3 Cup Sugar
5 Eggs Separated
4 Tbs Seedless Black Raspberry Jam
2 Tbs Butter
Powdered Sugar
Fresh Raspberries (optional)

Heat oven to 325.
Melt Chocolate & 10 oz Butter in sauce pan over low heat.
Remove from heat, add sugar & mix thoroughly let cool.
In 2 bowls separate Eggs.
Add Egg Yolks to Chocolate Mixture & beat with Electric Mixer on med high for 10-15 min till mixture thickens.
In other bowl beat Egg Whites till Eggs get stiff.
Then carefully fold Egg Whites into Chocolate Mixture.
Well Grease & Flour 9 in Cake Pan.
Pour Mixture into Cake Pan.
Bake for 35 min or till Torte rises & top is firm (if checking with toothpick mixture will stick to toothpick)
Let cool & take out of pan.
Then Melt Blackberry Jam & 2 oz Butter in sauce pan.
Pour Jam on top of Torte let cool completely.
When Torte is cool & Jam is firm sprinkle Powdered Sugar over Torte & place Fresh Raspberries on top of Torte

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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