This flourless chocolate torte is a chocolate lover's dream come true! Dense and indulgent, this is the perfect gluten free treat! Easy to make and is a guaranteed crowd pleaser!
Chocolate Chips | Butter Cocoa Powder Vanilla Extract Eggs | Granulated Sugar Salt | Raspberries Powdered Sugar
Preheat your oven to 350°. Butter a springform pan and line the bottom with parchment. Then butter the parchment. Melt together the butter and chocolate chips until smooth. Whisk in the cocoa powder and vanilla extract. Let cool for 10 minutes.
In your mixer combine the eggs, sugar, and salt. Mix until it becomes smooth and thick. Slowly fold the chocolate into the egg mixture. Pour into the spring pan. Bake in the oven for 42 minutes. The middle of the torte will fall.
Allow the cake to cool for an hour before pressing the edges so that they are the same height as the middle. Invert the torte onto a plate and remove the parchment. Top with fresh raspberries and powdered sugar then feel free to serve.