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Chocolate Blackberry Torte with Driscoll's blackberries
Chocolate Blackberry Torte with Driscoll's blackberries
Chocolate Blackberry Torte with Driscoll's blackberries

Description

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!

Blackberry Sauce
  • 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
Torte
  • 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
Chocolate Ganache
  • 8 Ounces (about 1 ¼ cup) bittersweet chocolate chips
  • 2 Tablespoons unsalted butter, at room temperature
  • 2 Tablespoons heavy cream
Garnish
  • 1 Tbsp. Dutch process cocoa powder
  • Driscoll’s Blackberries
  • Fresh mint leaves
Blackberry Sauce
  1. PLACE 2 packages (6 ounces each) blackberries into a medium saucepan.
  2. ADD 1/3 cup sugar.
  3. ADD 1 whole star anise pod or 1/2 teaspoon ground anise.
  4. ADD 1 tablespoon corn starch and ADD 2 teaspoons lemon juice.
  5. STIR until berries are thoroughly coated.
  6. COOK over medium heat and MASH to partially CRUSH berries.
  7. COOK 2 more minutes and STIR occasionally with a rubber spatula.
  8. MASH remaining berries until almost pureed.
  9. ALLOW mixture come to a boil and continue to SIMMER 4 minutes longer until somewhat reduced.
  10. REMOVE mixture from heat and ALLOW to rest about 10 minutes.
  11. PRESS mixture through fine-mesh sieve and DISCARD seeds.
  12. CHILL sauce in refrigerator until cold, 30 – 90 minutes.
Torte
  1. COAT with cooking spray a 9-inch springform pan and LINE bottom with parchment paper.
  2. HEAT a double boiler to medium (or USE a heatproof bowl set over a saucepan).
  3. ADD 10 ounces (about 1 2/3 cup) bittersweet chocolate chips.
  4. ADD 3/4 cup (1½ sticks) unsalted butter.
  5. ADD 2 tablespoons Dutch process cocoa powder.
  6. ADD 1/2 teaspoon salt.
  7. ALLOW mixture to slowly melt completely and STIR occasionally with a rubber spatula.
  8. REMOVE from heat and ALLOW mixture to cool about 20 minutes.
  9. PREHEAT oven to 350˚F.
  10. 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).
  11. ADD 3/4 cup sugar.
  12. WHISK on high speed until pale, fluffy, and thick, 4 – 6 minutes.
  13. ADD 1/3 cup almond flour.
  14. ADD 1 teaspoon vanilla extract.
  15. WHISK again on high speed to combine.
  16. SET ASIDE egg mixture.
  17. ADD 1/4 cup cooled blackberry sauce into chocolate mixture and STIR well to combine.
  18. POUR chocolate-blackberry mixture slowly into egg mixture and TAKE CARE to not deflate egg mixture.
  19. FOLD mixture together gently using a spatula until no large streaks remain.
  20. POUR batter into prepared pan and TAP pan gently on countertop a few times to settle mixture.
  21. SMOOTH top of batter using a small offset spatula.
  22. DROP 8 – 10 blackberries onto surface of batter and TAP pan gently onto countertop again until blackberries mostly sink beneath surface.
  23. BAKE 45 – 48 minutes or until cake tester inserted in center comes out clean.
  24. LET cake cool completely, about an hour.
  25. UNLATCH springform pan and TRANSFER cake to a cake stand or cake plate.
Chocolate Ganache
  1. PLACE 8 ounces (about 1 ¼ cup) bittersweet chocolate chips into a small heatproof bowl.
  2. ADD 2 tablespoons unsalted butter.
  3. MICROWAVE 30 seconds on high to partially melt ingredients and STIR.
  4. MICROWAVE 15 seconds on high to partially melt ingredients.
  5. ADD 2 tablespoons heavy cream and STIR.
  6. CONTINUE to microwave and STIR in brief intervals until mixture is completely smooth and silky. Do not overcook.
  7. POUR chocolate ganache onto cake and SPREAD it to edges of cake using a small offset spatula.
  8. CHILL cake in refrigerator until ganache is set, 30 – 90 minutes.
Garnish
  1. PLACE 1 tablespoon Dutch process cocoa powder into a small sieve or strainer and
  2. SPRINKLE cocoa powder lightly over surface of cake.
  3. GARNISH with blackberries and mint.
  4. DRIZZLE 1 – 2 tablespoons blackberry sauce onto individual serving places.
  5. PLACE 1 slice of torte onto each plate.
  6. GARNISH plates with additional blackberries and GARNISH with additional mint.
  7. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g