Flourless Chocolate Torte Recipe - With Wine Match

Dark chocolate pairs extremely well with the dark brooding fruit flavours in red wines. Head towards ripe, fruit-driven styles with some sweetness to complement the rich chocolate.
Ingredients
170G UNSALTED BUTTER, CUT INTO SMALL PIECES, PLUS MORE FOR THE GREASING THE PAN

340G DARK CHOCOLATE (AT LEAST 70%), CHOPPED

6 LARGE EGGS

100G SUGAR
ICING SUGAR, FOR DUSTING

250G FRESH RASPBERRIES

PINCH OF SALT

Recipe Method

1. Preheat the oven to 175°C/350°F/gas mark 4.


2. Lightly butter the bottom and side of a 23cm wide spring form tin.


3. Combine the chocolate and butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.


4. Combine the eggs, sugar and salt in a large bowl. Beat until it forms stiff peaks.


5. Gently fold one half of the melted chocolate mixture into the eggs followed by the other half. Pour the batter into the prepared pan and bake for 35-45 mins - until the top is no longer shiny and barely moves when moved. When a toothpick is inserted into the centre it should come out with only a few crumbs.


6. Transfer to a rack and let cool completely in the pan. Remove the spring form ring and transfer to a platter; decorate with raspberries and dust with icing sugar.



Wine Match

As a wine pairing for flourless chocolate tarte, head towards ripe, fruit-driven styles. A sweet red from Portugal would do nicely.


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