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Cakes

Flourless Chocolate Raspberry Torte

You won't believe this decadent, fudgy Flourless Chocolate Raspberry Torte recipe is gluten free. HERSHEY'S SPECIAL DARK Cocoa gives the cake a decadent, rich flavor and texture. Finish it with toasted walnuts, raspberry sauce, a dusting of powdered sugar and fresh raspberries. Once it's ready, slice and serve it to your eagerly waiting guests and loved ones.  This Flourless Chocolate Raspberry Torte recipe is one of many delicious gluten-free baking recipes. Want more like this? Visit our 8 Gratifyingly Good Gluten-Free Baking Recipes.

Ingredients & Directions

Yields:
1 cake
Prep:
25 Min.
Bake:
45 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    walnut pieces
  • 2 Tbsp
    granulated sugar plus 3/4 cup, divided
  • 4
    eggs, separated
  • 1/2 tsp
    cream of tartar
  • 1/4 cup
    milk
  • 1/4 tsp
    salt
  • 1 tsp
    powdered sugar
  • Raspberry Sauce
  • 3 Tbsp
    sugar
  • 1 tsp
    cornstarch
  • 1 package
    fresh or frozen raspberries
READY TO MAKE THIS?
You'll Need 
Food Processor
Oven
9-inch Round Baking Pan
Mixing Bowl
Saucepan
Stovetop
Sieve

Directions

Raspberry Sauce: Combine 3 tablespoons sugar and 1 teaspoon cornstarch in saucepan. Add 1 package (12 oz) frozen raspberries, thawed. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Strain sauce through sieve. Cool to room temperature. Sweetened with additional sugar, if desired. About 2/3 cup sauce.


To toast walnuts: Heat oven to 350°F. Place walnuts in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until lightly browned. Cool.

*Always read labels of each ingredient to ensure that they are gluten free prior to use.

Additional questions?