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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.
BAKE MODE:
Prevent your screen from going dark while you bake.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.