Flourless Chocolate Torte

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 374

Step 2

Cut butter into 1 tbsp slices and add to a small bowl. Add chocolate. Microwave in 15 second bursts, stirring thoroughly in-between until no chunks of chocolate remain.

Step 3

Slowly add in sugar, mixing well

Step 4

Scramble eggs and add slowly to mixture. Add vanilla, cocoa powder and coffee. Mix well.

Step 5

Pour into an 8 inch cake pan and smooth. Bake for 30 minutes or until a toothpick comes out mostly clean

Step 6

Let cool. May be stored in refrigerator. May be served warmed. Top with whipped cream, ice cream, fresh fruit or the following raspberry compote

Step 7

In a medium sauce pan, combine berries water and sugar. Bring to a boil.

Step 8

In a small jar, combine COLD water and cornstarch. Shake thoroughly to mix (alternately mix well in a small bowl).

Step 9

Stir cornstarch into fruit mixture and stir in thoroughly. Reduce heat to medium and simmer until thickened.

Step 10

Remove from heat and cool. Chill in refrigerator.