Chocolate Blackberry Torte Recipe
Chocolate, butter, eggs, and fresh blackberries—that’s pretty much all it takes to make this dessert that’s worthy of a five-star restaurant. It happens to be gluten free, but with its silky texture and deep chocolate flavor, no one will be the wiser!
Prep Time:
30 minutes, plus time for chilling
Cook Time:
60 minutes
Serves:
8 – 10
Perfect for:
Birthday Parties
Classics
Bookclub Bites
Potluck Standouts
Ingredients
- 2 Packages (6 ounces each) Driscoll’s Blackberries
- 1/3 Cup sugar
- 1 whole star anise pod or 1/2 teaspoon ground anise
- 1 Tbsp. corn starch
- 2 Teaspoons lemon juice
- 10 Ounces (about 1 2/3 cup) bittersweet chocolate chips
- 3/4 Cup (1½ sticks) unsalted butter, at room temperature
- 2 Tablespoons Dutch process cocoa powder
- 1/2 Tsp. salt
- 5 large eggs
- 3/4 Cup sugar
- 1/3 Cup almond flour
- 1 Tsp. vanilla extract
- 8 - 10 whole Driscoll’s Blackberries
- 8 Ounces (about 1 ¼ cup) bittersweet chocolate chips
- 2 Tablespoons unsalted butter, at room temperature
- 2 Tablespoons heavy cream
- 1 Tbsp. Dutch process cocoa powder
- Driscoll’s Blackberries
- Fresh mint leaves
Directions
- PLACE 2 packages (6 ounces each) blackberries into a medium saucepan.
- ADD 1/3 cup sugar.
- ADD 1 whole star anise pod or 1/2 teaspoon ground anise.
- ADD 1 tablespoon corn starch and ADD 2 teaspoons lemon juice.
- STIR until berries are thoroughly coated.
- COOK over medium heat and MASH to partially CRUSH berries.
- COOK 2 more minutes and STIR occasionally with a rubber spatula.
- MASH remaining berries until almost pureed.
- ALLOW mixture come to a boil and continue to SIMMER 4 minutes longer until somewhat reduced.
- REMOVE mixture from heat and ALLOW to rest about 10 minutes.
- PRESS mixture through fine-mesh sieve and DISCARD seeds.
- CHILL sauce in refrigerator until cold, 30 – 90 minutes.
- COAT with cooking spray a 9-inch springform pan and LINE bottom with parchment paper.
- HEAT a double boiler to medium (or USE a heatproof bowl set over a saucepan).
- ADD 10 ounces (about 1 2/3 cup) bittersweet chocolate chips.
- ADD 3/4 cup (1½ sticks) unsalted butter.
- ADD 2 tablespoons Dutch process cocoa powder.
- ADD 1/2 teaspoon salt.
- ALLOW mixture to slowly melt completely and STIR occasionally with a rubber spatula.
- REMOVE from heat and ALLOW mixture to cool about 20 minutes.
- PREHEAT oven to 350˚F.
- CRACK 5 large eggs into the bowl of a stand mixer fitted with a whisk attachment (or USE a large mixing with and an electric hand mixer).
- ADD 3/4 cup sugar.
- WHISK on high speed until pale, fluffy, and thick, 4 – 6 minutes.
- ADD 1/3 cup almond flour.
- ADD 1 teaspoon vanilla extract.
- WHISK again on high speed to combine.
- SET ASIDE egg mixture.
- ADD 1/4 cup cooled blackberry sauce into chocolate mixture and STIR well to combine.
- POUR chocolate-blackberry mixture slowly into egg mixture and TAKE CARE to not deflate egg mixture.
- FOLD mixture together gently using a spatula until no large streaks remain.
- POUR batter into prepared pan and TAP pan gently on countertop a few times to settle mixture.
- SMOOTH top of batter using a small offset spatula.
- DROP 8 – 10 blackberries onto surface of batter and TAP pan gently onto countertop again until blackberries mostly sink beneath surface.
- BAKE 45 – 48 minutes or until cake tester inserted in center comes out clean.
- LET cake cool completely, about an hour.
- UNLATCH springform pan and TRANSFER cake to a cake stand or cake plate.
- PLACE 8 ounces (about 1 ¼ cup) bittersweet chocolate chips into a small heatproof bowl.
- ADD 2 tablespoons unsalted butter.
- MICROWAVE 30 seconds on high to partially melt ingredients and STIR.
- MICROWAVE 15 seconds on high to partially melt ingredients.
- ADD 2 tablespoons heavy cream and STIR.
- CONTINUE to microwave and STIR in brief intervals until mixture is completely smooth and silky. Do not overcook.
- POUR chocolate ganache onto cake and SPREAD it to edges of cake using a small offset spatula.
- CHILL cake in refrigerator until ganache is set, 30 – 90 minutes.
- PLACE 1 tablespoon Dutch process cocoa powder into a small sieve or strainer and
- SPRINKLE cocoa powder lightly over surface of cake.
- GARNISH with blackberries and mint.
- DRIZZLE 1 – 2 tablespoons blackberry sauce onto individual serving places.
- PLACE 1 slice of torte onto each plate.
- GARNISH plates with additional blackberries and GARNISH with additional mint.
- SERVE immediately.
