Raspberry topped Chocolate Torte

This dessert is heavenly! Simply divine! Rich chocolate, just sweet enough but will melt in your mouth like a decadent cloud. Valentine's Day calls for fruit and chocolate and this bad boy delivers. It is a flourless cake and the texture is like a rich ganache, so skip the chocolate covered fruits and make a cake to share! 

Ingredients:

16 ounces semi-sweet chocolate
1 cup unsalted butter, room temp
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon almond extract
1 teaspoon instant coffee
1/2 cup sour cream
6 eggs, room temp, yolks and whites separated
Pinch of sea salt

Topping:

1/2 cup seedless raspberry jam

Berries: strawberry, raspberry and/or blackberry

Optional: powdered sugar or cocoa powder

Supplies: 

10 inch round cake pan

12 inch round cake pan

Parchment paper

Stand mixer with 2 bowls

Paddle attachment

Whisk attachment 

Measuring cups

Measuring spoons

Rubber spatula

Large pot with hot water (bain-marie)

Directions:

Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust all with cocoa powder including up the sides.

In a mixing bowl, over the pot of hot water on low heat, melt butter with chocolate. Remove from heat. Using paddle attachment, stir in sugar and cocoa into chocolate. Stir in sour cream, almond extract, instant coffee, salt and egg yolks. Scrape down sides and bottom of bowl. 

In a separate bowl, using whisk attachment, whip egg whites to soft peaks, and fold into chocolate one third at a time. Turn mixture into 10 inch cake pan, set it in a 12 inch cake pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the  sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.

The next day, remove cake from pan. Fill your 12 inch pan with warm water, dip the cake pan for a few seconds to loosen. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam over top, then smother with berries. To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.

Tips: save the hot water from the pot and pour that into the large 12 inch pan (about 3 cups). This can also be made sugar-free and keto by substituting Swerve and sugar free jam.