Flourless Chocolate Torte with Raspberry Coulee

This recipe is part of the One BIG Recipe: Gourmet Fusion Soiree!

Servings: 4

Ease of Preparation: Medium

Ingredients

• Chocolate Torte:

  • ¼ cup (60 ml) uncooked quinoa
  • ½ cup (120 ml) water
  • ¾ cup (180 ml) butter, cut into small pieces, plus more for greasing pan
  • 12 ounces (340 g) bittersweet chocolate, chopped
  • 6 eggs
  • ½ cup (120 ml) sugar
  • ⅛ teaspoon (0.75 ml) salt
  • 1 tablespoon (15 ml) unsweetened cocoa powder, plus more for dusting

• Raspberry Coulis

  • ¾ cup (180 ml) sugar
  • 1 ½ pints (511 g) raspberries
  • ½ cup (120 ml) water
  • Whipped cream, to serve

Method

• For the Chocolate Torte:

  • Preheat oven to 350 F (175 C).
  • Place the quinoa in a fine-mesh strainer and rinse under cold, running water for 30 seconds. Drain well. (This step removes bitterness from the finished quinoa)
  • Combine the quinoa and water in a saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the quinoa has absorbed all the water and is very tender, 20-25 minutes.
  • Remove the pot from the heat, cover, and allow the quinoa to steam for 5 minutes.
  • Combine the ¾ cup of butter and chocolate in a heatproof bowl and microwave on high in 30-second bursts until melted. Stir to combine and allow to cool slightly.
  • Lightly butter a 9-inch (23 cm) springform pan.
  • Combine the quinoa, chocolate-butter mixture, eggs, sugar, salt, and cocoa powder in the jug of a high-speed blender. Blend until smooth.
  • Pour the batter into the prepared pan and bake until the top is no longer shiny, and a skewer inserted into the torte comes out with just a few crumbs, 35-45 minutes.
  • Transfer the torte to a rack and allow to cool completely in the pan.
  • Remove the torte from the springform pan and transfer to a serving platter. Dust with cocoa powder and reserve until needed.

• For the Raspberry Coulis:

  • In a small saucepan over medium heat, combine the sugar, raspberries, and water.
  • Bring to a simmer and cook until the fruit is broken down, 7-8 minutes.
  • Transfer the mixture to a blender and blend until smooth.
  • Pass the mixture through a fine mesh to remove any solids. Transfer to a squeeze bottle and allow to cool to room temperature.
  • Slice the Chocolate Torte into wedges and serve with dots of Raspberry Coulis and whipped cream on the side.