Chocolate Raspberry Almond Torte

This almost flourless torte is not dense, but light in texture and not overly sweet. With a dollop of whipped cream it makes a nice, civilized, but decadent dessert.

Serves

6 to 8

Cooking Time

30 Minutes

Release Method

Combo

6 ounces semi-sweet chocolate, chopped

½ cup butter

3 eggs

½ teaspoon pure vanilla extract

⅓ cup sugar

¼ cup all-purpose flour

1 cup frozen raspberries, defrosted and drained

toasted sliced almonds, fresh raspberries, powdered sugar and heavy cream, for serving

1.Butter a 7-inch cake pan.

2.Melt the chocolate and butter together, either in the microwave or in a double boiler.

3.In a separate bowl, beat the eggs vigorously until they are thick and fall from the beater in one solid line like a ribbon. Whisk the vanilla extract and sugar into the eggs. Drizzle in the chocolate and butter, mixing well. Stir in the flour, combining until there are no lumps. Finally, fold in the raspberries. Pour the batter into the buttered cake pan and then wrap the pan completely in buttered aluminum foil.

4.Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.

5.Pressure cook on HIGH for 30 minutes.

6.Let the pressure drop NATURALLY for 10 minutes. Then, release any residual pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the cake pan from the cooker and let it cool. Invert the cake onto a serving plate. Sprinkle the toasted almonds, fresh raspberries and powdered sugar on top and serve with a dollop of whipped cream.

Did You Know…?

Mix a little crème fraïche into your heavy cream for a whipped topping that won’t deflate over time. Crème fraïche is a soured cream that you can find in specialty dairy sections, and its high butterfat content (higher than heavy cream) helps to hold the whipped air pockets in whipped cream. It also has a nice tang to it that really compliments the chocolate raspberry almond torte.

Chocolate Raspberry Almond Torte