Decadent Gluten-Free Chocolate Mousse Torte with Raspberry Couli

Allergens

Dairy, Eggs, Soy (dark chocolate may contain soy lecithin)

Ingredients

• 7 oz dark chocolate (60
• 70% cocoa), gluten
• free 1/2 cup unsalted butter 4 large eggs, separated 3 tbsp granulated sugar 1/4 tsp salt 1/2 tsp vanilla extract 1 cup heavy cream 1 cup fresh raspberries 2 tbsp granulated sugar (for coulis)

Instructions

1. Begin your culinary voyage by melting the chocolate and butter together in a double boiler. Stir until smooth, then let it cool slightly.
2. In a separate bowl, whisk egg yolks with 3 tablespoons of sugar, salt, and vanilla extract. Once combined, stir in the melted chocolate mixture.
3. In another clean bowl, whip heavy cream to soft peaks. Fold this gently into the chocolate mixture.
4. Preheat oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
5. Beat egg whites until they form stiff peaks, then carefully fold them into the chocolate mixture.
6. Pour the mixture into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted comes out with moist crumbs.
7. Allow the torte to cool completely in the pan, then refrigerate it for at least 4 hours or overnight.
8. For the raspberry coulis, blend fresh raspberries with 2 tablespoons of sugar until smooth. Strain through a fine mesh sieve and set aside.
9. To serve, remove the torte from the pan and place it on your finest plate, letting the sun's natural glow caress its dark glory. Drizzle the raspberry coulis over the top and around the edges of the torte, creating a perfect balance between the decadence and the refreshing burst of berries.

Chef’s Insight

The delicate balance between rich chocolate and sweet raspberry coulis makes this dessert an exquisite masterpiece of French brunch indulgence.

Notes

This recipe is gluten-free and can be adapted to dairy-free or soy-free diets.