Espresso Flourless Chocolate Raspberry Heart Torte

Prep Time: 20 mins | Cook Time: 40 mins | Course: Dessert | Serves: 12

Espresso flourless chocolate torte covered with fresh raspberries. I used the Williams Sonoma 12” heart cake pan inspired by the Williams-Sonoma Dessert cookbook by Abigail Johnson Dodge. 

1 cup butter + 1 Tbsp for the pan

1 Tbsp unsweetened cocoa powder 

15 oz bittersweet chocolate chips 

6 eggs, separated 

½ cup sugar, divided

1 Tbsp espresso powder 

3 Tbsp Kahlua liqueur 

2 tsp vanilla 

Salt, a pinch 

3 cups fresh raspberries 

Powdered sugar and grated chocolate, for garnish 

Brush a 12” heart cake pan or other 11 cup torte pan with 1 tablespoon of softened butter. Dust the pan with cocoa powder and set to one side. Preheat oven to 350*. In a 8-cup Pyrex measurer or other microwave-safe bowl, microwave butter and chocolate chips for 1 ½ minutes. Stir until smooth, add espresso powder, Kahlua, vanilla, and salt, stir and set aside. In a stand mixer with a whisk attachment, beat egg whites with ¼ cup sugar to stiff peaks, transfer to another bowl. In the stand mixing bowl, whip egg yolks and the remaining ¼ cup sugar until thickened, pale yellow, and forms a ribbon on top of the batter before sinking into the mixture, about 5 minutes. Add the chocolate mixture stirring with a rubber scraper. Fold in the egg whites gently in 3 separate additions to lighten the batter, taking care not to deflate the batter. Scrape the batter into the prepared pan and smooth. Reduce the oven heat to 300* and bake for 40 minutes. The center will not be liquid but may jiggle some. Allow to cool completely before removing the torte pan bottom. Place cake on a cake plate or serving platter. Top with raspberries, dust with powdered sugar, and grated chocolate shavings for garnish.