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Flourless Chocolate Torte with Roasted Strawberries

A rich slice of flourless chocolate torte topped generously with bright red roasted strawberries.
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Make this intensely decadent, gluten free dessert for your next dinner party. The dense dark chocolate cake pairs perfectly with sweet, concentrated roasted strawberries.

Ingredients

Scale
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, halved
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350 degrees F. Grease and line the bottom of an 8-inch springform pan with parchment paper.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir until completely smooth. Remove from heat and stir in the cocoa powder and salt.
  3. In a separate bowl, beat the egg yolks and 1/2 cup sugar together until pale and thick. Beat the vanilla extract into the yolk mixture. Gently fold the chocolate mixture into the yolk mixture until just combined.
  4. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 1 tablespoon of the remaining sugar, beating until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
  6. Pour the batter into the prepared springform pan. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight wobble.
  8. While the torte bakes, toss the halved strawberries with 1 tablespoon sugar and lemon juice on a small baking sheet. Roast them during the last 15 minutes of the torte’s baking time.
  9. Remove the torte from the water bath and let it cool completely on a wire rack. The center will sink slightly.
  10. Once cool, carefully remove the sides of the springform pan. Top the flourless chocolate torte with the warm roasted strawberries before serving.

Notes

  • For the best texture, use high-quality bittersweet chocolate.
  • You can prepare the torte a day ahead and store it, covered, in the refrigerator. Allow it to come to room temperature for 30 minutes before serving.
  • Roasting the fruit concentrates the flavor, making this a superior roasted fruit dessert.

Nutrition

Find it online: https://onedishuniverse.com/flourless-chocolate-torte-with-roasted-strawberries/