Gluten free or celebrating Passover? Or perhaps you just love chocolate? Meant for chocolate lovers, this simple fudgy torte, swirled with raspberry jam is an incredible dessert!
We have loved this chocolate flourless torte for many years.
Though it is often on our Passover table, it would be a luscious dessert on any table. With its hint of fruit, I think it makes a great spring dessert and is wonderful with berries served on the side.
If you have chocolate raspberry lovers in the bunch, they will be clamoring for this recipe.
But no worries. This dessert would also be wonderful made with strawberry or apricot jam.
And if you are someone that likes to have something special tucked away for a rainy day, this torte cake freezes wonderfully.
Just wrap well and thaw at room temperature.
So what exactly makes this cake a torte?
Tortes are usually flourless and often use nuts in flour’s place. In this recipe the nuts are only in the crust and it’s the billowy eggs that make this fudgy cake puff.
Cakes are generally much lighter than a torte, but this does not always hold true.
My other favorite cake to make any time of the year is this mocha nut cake from my Papa’s second wife. She was an awesome baker and this cake is proof of that.
Truth is, it is more of a torte than a cake, if we are using the above definition, but that’s OK. We won’t tell anyone.
Eggs are used in big quantities during Passover and I often laugh at how many dozens I go through.
It is traditional to serve hard boiled eggs during the Passover Seder and after counting those and those in the chopped liver and those in the matzo balls and kugels, plus dessert, well, I’ve been know to go through almost three dozen eggs!
Yes, you might even think it was Easter!
I’ve seen many iced tortes but this is not one of those. Perfectly rich on its own, there is no need to gild the lily.
It’s hard for me to believe it’s Passover, AGAIN! LOL!
Last year found just the two of us at our Passover table and let’s just say it was lonely, even though we did do a Zoom Seder with family.
Between you and me, I am not a lover of Zoom. It is handy, but after looking at a screen a large part of the day, I am sometime too tired to focus on Zoom-ing!
This year we will be with friends and I can’t begin to tell you how happy that makes me.
With 1 vaccine under my belt and the other happening in two weeks, I am a bit shocked and a lot grateful that this has happened in 1 year. What an accomplishment USA!
And now Alex is back in Taiwan and who knows when they will get the vaccine.
Zoe and Evan have theirs, my mother has hers, and soon we will have a wedding…with I hope all vaccinated people.
Yes. That will be a GIANT celebration!
Now its time to focus on the future. And Passover is coming up fast.
Whether it’s a torte or a cake you are making, I hope it’s sweet in every which way!
More Passover Cakes:
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Honestly, with Jews being less than 2% of the world’s population, I think everyone of them has written a Jewish cookbook. Yes, food is a big part of our every day life-but really-so many cookbooks! Here’s a few new ones I would love to own!
And the list could go on and on!
This chocolate flourless torte is rich and fudgy and tastes of raspberry. Simple to prepare, this is one great dessert.
1/4 c margarine or butter
1/2 c pecans
1/4 c sugar
1/2 t salt
8 oz dark chocolate or semi-sweet chocolate chips
1/2 c margarine or butter
1 t espresso powder
1/4 c cocoa powder
1 t vanilla
1 c sugar
1/2 c raspberry jam or your favorite jam
Preheat oven to 375.
Make the crust:
Melt 1/4 c margarine or butter. I do this in the microwave on power level 7 for 1 minute but your microwave may heat differently.
Place the pecans, salt and sugar in a food processor fitted with the steel blade and pulse until you have coarse looking bread crumbs. Add melted butter/margarine and pulse 1/2 more times.
Press mixture into an 8 or 9″ springform pan. Bake 7- 8 minutes. This is not a pretty crust. It will probably look bubbly and odd, but it will be fine!
Place the chocolate chips and butter/margarine either in the microwave or on the stove and melt over low heat until smooth. Whisk in cocoa and espresso and blend mixture together well. Cool 10 minutes.
Using a stand mixer, beat eggs, vanilla and sugar in a large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture slowly. Them swirl in raspberry jam. (Because the chocolate mixture is dark, you will not see this in the finished torte. However this way the torte has a mixture of raspberry and chocolate bites without either one overpowering the other!) Pour or scrape batter into crust.
Bake torte until dry and cracked on top and tester comes out with a bit of moist batter on it, 35 – 40 minutes.
Cool in pan on rack. The center will fall in.
Using a knife, carefully separate torte from sides of pan. Place on your serving plate and remove sides of springform pan.
Dust with powdered sugar and serve with a few fresh raspberries on the side. Whipped cream is also wonderful.
Feel free to use different jams. Apricot or strawberry would be great also!
Thanks The Nosher!
Keywords: chocolate flourless torte, torte cake, chocolate raspberry