Flourless Chocolate Raspberry Torte
You won't believe this decadent, fudgy Flourless Chocolate Raspberry Torte recipe is gluten free. HERSHEY'S SPECIAL DARK Cocoa gives the cake a decadent, rich flavor and texture. Finish it with toasted walnuts, raspberry sauce, a dusting of powdered sugar and fresh raspberries. Once it's ready, slice and serve it to your eagerly waiting guests and loved ones. This Flourless Chocolate Raspberry Torte recipe is one of many delicious gluten-free baking recipes.
Ingredients
2 cups
walnut pieces
2 Tbsp
granulated sugar plus 3/4 cup, divided
4
eggs, separated
1/2 tsp
cream of tartar
2/3 cup
HERSHEY'S SPECIAL DARK Cocoa
1/4 cup
milk
1/4 tsp
salt
1 tsp
powdered sugar
Raspberry Sauce
3 Tbsp
sugar
1 tsp
cornstarch
1 package
fresh or frozen raspberries
Directions
Toast walnuts*; cool completely. Process walnuts with 2 tablespoons granulated sugar in food processor or blender until finely ground.2
Heat oven to 325°F. Grease 9-inch round baking pan. Dust with cocoa. Beat egg whites and cream of tartar in large bowl until foamy; gradually add 1/3 cup granulated sugar, beating until stiff peaks form.3
Beat egg yolks, remaining granulated sugar, cocoa , milk and salt until thickened. Gently fold batter and walnuts into egg whites. Pour into prepared pan.4
Bake 30 minutes or until torte springs back when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar. Serve with Raspberry Sauce.
Raspberry Sauce: Combine 3 tablespoons sugar and 1 teaspoon cornstarch in saucepan. Add 1 package (12 oz) frozen raspberries, thawed. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Strain sauce through sieve. Cool to room temperature. Sweetened with additional sugar, if desired. About 2/3 cup sauce.
To toast walnuts: Heat oven to 350°F. Place walnuts in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until lightly browned. Cool.
