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Flourless Chocolate Raspberry Torte Recipe

Flourless Chocolate Raspberry Torte
Gluten-Free Intermediate

Prep Time: 25 Minutes

Skill Level: Intermediate

Recipe Rating


  • 2 cups walnut pieces
  • 2 tablespoons plus 3/4 cup granulated sugar
  • 4 eggs
  • 1/2 teaspoon cream of tartar
  • 2/3 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1 teaspoon Powdered sugar


  • 1. Toast walnuts*; cool completely. Process walnuts with 2 tablespoons granulated sugar in food processor or blender until finely ground.
  • 2. Heat oven to 325°F. Grease 9-inch round baking pan. Dust with cocoa. Beat egg whites and cream of tartar in large bowl until foamy; gradually add 1/3 cup granulated sugar, beating until stiff peaks form.
  • 2. Beat egg yolks, remaining granulated sugar, cocoa , milk and salt until thickened. Gently fold batter and walnuts into egg whites. Pour into prepared pan.
  • 3. Bake 30 minutes or until torte springs back when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar. Serve with RASPBERRY SAUCE. 12 servings.
  • RASPBERRY SAUCE: Combine 3 tablespoons sugar and 1 teaspoon cornstarch in saucepan. Add 1 package (12 oz.) frozen raspberries, thawed. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Strain sauce through sieve. Cool to room temperature. Sweetened with additional sugar, if desired. About 2/3 cup sauce.
  • * To toast walnuts: Heat oven to 350°F. Place walnuts in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until lightly browned. Cool.
  • Always read labels of each ingredient to ensure that they are gluten free prior to use.

Ratings & Reviews

    Love this recipe!!
    Weird at first to make, of course not as high but very tasty