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This flourless chocolate torte is fudgier-than-fudge and super moist thanks to thick double cream yoghurt – add a generous drizzle of my homemade rum ‘n raisin sauce for a grown up touch and you can’t go wrong!
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Everyone needs a flourless chocolate torte recipe tucked away for special occasions… or any occasion. I like to call it my LBD (little black dress) torte because you can just whip it up and dress it in whatever way your cravings desire. This one only has 6 ingredients and all you have to do is whisk everything together, it honestly couldn’t be easier! The addition of Nutriday Double Cream yoghurt makes it super fudgy and cuts through the richness of the chocolate like only yoghurt can!
The rum-soaked raisin sauce combined with an extra dollop of yoghurt acts not only as a beautiful garnish but a clever way to make this treat a little more grown-up, but if you’ve run out of alcohol (#lockdownthings) it’s just as good with a dusting of cocoa powder!
If you’d like to see how I whipped up this beauty, you can follow me over on Instagram – I often do step-by-step baking on my Insta Stories and it’s a great way to learn some of the techniques you need to master to perfect your bakes.
Flourless Chocolate Yoghurt Torte with Rum and Raisin Sauce
2020-07-29 13:59:19
Serves 10
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Ingredients
200g salted butter, at room temperature
375g dark baking chocolate drops
100ml NutriDay Double Cream Yoghurt, plus extra for serving
30g cocoa powder, plus extra for serving
440g soft brown sugar
7 large eggs, at room temperature
Rum and Raisin Sauce
60ml rum (can be substituted for hot water and 1 tsp rum essence)
45g raisins
240g light muscovado sugar
60ml water
30g salted butter
Instructions
Preheat the oven to 180 °C (160 °C for fan-forced).
Grease and line a 20-cm round metal cake tin.
Place the butter in a medium-sized saucepan over medium heat until melted and warm. Remove from the heat and add the dark chocolate drops. Stir until melted.
Whisk in the yoghurt, cocoa powder, sugar and eggs. Pour into the prepared cake tin and bake for 35 to 40 minutes – it should be barely set with a bit of a wobble in the middle.
Remove from the oven and allow to cool completely (it will fall and crack a little). Remove from
the tin.
For the rum and raisin sauce, in a small bowl, combine the rum (or water and essence) and the raisins and allow them to soak, about 15 minutes. Stir the sugar and water together in a saucepan over medium heat. Stir until the sugar has completely dissolved, then add the rum and raisins, along with the butter and simmer over low heat, 2–3 minutes. Set aside.
Remove the torte from the tin, discard the baking paper. Serve the torte dusted with cocoa powder, a spoonful of yoghurt and drizzle with the rum ‘n raisin sauce.
