Flourless Chocolate Torte with Raspberry Compote

Indulge in the decadence of a rich, flourless chocolate torte paired perfectly with the bold and complex notes of our Petit Verdot. This classic dessert, featuring velvety chocolate and a bright, tangy raspberry compote, offers the perfect balance of sweetness and depth. Whether it's a romantic dinner or a holiday gathering, this pairing is sure to elevate any occasion.

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Ingredients

For the Flourless Chocolate Torte:

• 8 oz bittersweet chocolate (70% cacao or higher), chopped

• 1 cup unsalted butter, cut into pieces

• 1 1/4 cups granulated sugar

• 6 large eggs, room temperature

• 1/2 cup unsweetened cocoa powder, sifted

• 1 tsp pure vanilla extract

• 1/4 tsp salt

• Optional 1-2 tbsp of Frangelico liqueur for a subtle nutty flavor.

For the Raspberry Compote:

• 2 cups fresh or frozen raspberries

• 1/3 cup granulated sugar

• 1 tbsp fresh lemon juice

• 1 tbsp water

• 1 tsp cornstarch

Optional Garnish:

• Fresh raspberries

• Powdered sugar for dusting

• Whipped cream

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Instructions

Prepare the Flourless Chocolate Torte:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

3. Remove from heat and whisk in the sugar until fully incorporated.

4. Add the eggs one at a time, whisking well after each addition.

5. Stir in the cocoa powder, vanilla extract, and salt until the batter is smooth and glossy.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

8. Let the torte cool in the pan for 10 minutes, then invert onto a serving plate and let cool completely.

   
   

Prepare the Raspberry Compote:

1. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5 minutes).

2. In a small bowl, mix the water and cornstarch until smooth. Stir this mixture into the raspberries and simmer for 2-3 minutes, until slightly thickened.

3. Remove from heat and let cool.

   
   

Serve:

1. Slice the torte into wedges and drizzle with the raspberry compote.

2. Garnish with fresh raspberries, a dusting of powdered sugar, or a dollop of whipped cream if desired.

3. Pair with a glass of our bold and structured Petit Verdot to enhance the dessert's rich chocolate and tart raspberry flavors.