Flourless Chocolate Torte with Blackberry Coulis

flourlesschocolate


For the Torte

  • 2 2/3 cups semisweet chocolate chips (16 ounces), divided
  • 1 cup unsalted butter, divided
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 cup sugar
  • 1 tsp salt

For the Blackberry Coulis

  • 1 1-pound bag frozen unsweetened blackberries
  • 1 cup plus 2 tablespoons semidry white wine
  • 6 Tbsp sugar, divided
  • 3 whole cloves
  • 2 Turkish bay leaves
  • 1/4 tsp ground allspice
  • 1 tsp bourbon
  • fresh blackberries, for garnish
Method:


  1. Preheat the oven to 350F and butter a 9″ springform pan. Cover the bottom of the pan with parchment, and butter then parchment.
  2. Combine 1 2/3 cups chocolate chips with 3/4 cup butter in a saucepan. Melt, over low heat, until completely smooth. Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.
  3. While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 tsp salt and mix on high until very thick, about 6 minutes. Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.
  4. Bake for 42-45 minutes. The center will fall, and edges will remain lofty. Let the cake cool, in the pan, for an hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate, and remove the parchment. Let cool completely.
  5. To make the coulis, combine the wine, 4 Tbsp sugar, and the blackberries in a blender. Blend until smooth, then transfer to a saucepan and add the cloves, allspice, and bay leaves. Cook over medium heat until it comes to a simmer — then reduce heat to low, cover, and let simmer for 8 minutes. Strain into a bowl, discarding the solids, and mix in the bourbon and remaining sugar, if desired.
  6. For the glaze, combine the remaining 1 cup of chocolate chips with 1/4 cup butter in a saucepan. Melt over low heat until smooth, then remove from heat and whisk in 2 Tbsp of the blackberry coulis. Let the glaze cool 15 minutes before pouring and smoothing over the torte. Let the glaze set, about 1 hour, before serving.
  7. To serve, garnish each slice with extra blackberry coulis and fresh blackberries.


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