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Framboise Lambic Flourless Chocolate Torte

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Raspberries and chocolate are a decadent duo, so spiking a flourless chocolate torte with a framboise lambic is irresistible. With the raspberry’s sweet-tart flavor peeking through dark chocolate richness and the tickle of beer mixing with dreamy mousselike texture, this sublime torte may well be the chocolate dessert of your dreams.

Makes: 12

Ingredients:
  • 12 ounces bittersweet chocolate, roughly chopped
  • 6 large eggs, kept cold
  • 3⁄4 cup unsalted butter, cut in cubes
  • 1⁄2 cup sugar
  • 1⁄2 teaspoon pure vanilla
  • 1⁄4 cup Lindemans Framboise
  • 1⁄4 teaspoon salt

Instructions:

• Preheat an oven to 325º. Butter the sides of a 9-inch springform pan and line the bottom with parchment. Wrap the outer sides and bottom of the pan in a triple layer of aluminum foil, and place the wrapped pan in a large roasting pan. Set aside.

• Create a double boiler by simmering water in a medium saucepan and resting a large glass bowl on top, ensuring the bowl and water don’t touch. Melt the chocolate and butter in the bowl, stirring until smooth and creamy. Stir the beer, vanilla and salt into the mixture; remove from heat and let cool.

• In another large bowl, combine the eggs and sugar and use an electric mixer to beat them until foamy and almost doubled in volume, about 5 minutes. Gently fold about 1/3 of the egg mixture into the cooled chocolate with a rubber spatula. Repeat twice, using  the entire egg mixture.

• Pour the batter into the springform pan. Create a water bath by carefully pouring enough simmering water into the roasting pan until it reaches halfway up the side of the springform pan.

• Bake 40 minutes, or until the cake has risen slightly and the edges have just begun to set. The center of the cake will not fully firm. Remove the springform pan from the roasting pan and set on a rack to cool. Remove the foil, then cover the top of the pan and refrigerate overnight.

• When ready to serve, release the side of the pan, invert the cake onto a large plate, peel away the parchment, and turn again onto a serving platter so the cake is right-side up. Sift confectioner’s sugar over the torte, slice it thinly and serve with fresh raspberries and a spoonful of softly whipped cream.


 

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