Flourless Dark Chocolate Blood Orange Torte / by Rosie Berger

blood orange chocolate torte 1.jpg

Rich, citrusy + satisfying.  AND gluten free. What a win!


12 oz unsweetened chocolate

3/4 cup butter

1 cup sugar

6 egg whites

Zest of 2 oranges (3 tbsp set aside for frosting)


1 473ml carton whipping cream

1/2 cup icing sugar

2 cups water 1.5 cups granulated sugar

3tbsp blood orange zest


  1. Preheat oven to 350.  Grease a 9 inch springform pan.

  2. Begin mixing egg whites on low, add sugar ( a little at a time) once they begin to foam, while still mixing.  Add salt.

  3. Mix on medium high until stiff peaks form.

  4. In a heat-proof bowl set over a pot with simmering water, melt chocolate and butter until smooth.  Let cool a bit.

  5. Slowly fold chocolate mixture into egg white mixture.

  6. Pour into springform pan, bake for 20-30 mins, until a toothpick stuck into the centre has only a few crumbs.

  7. Set aside to cool

  8. Mix whipping cream and icing sugar until slightly stiff.

  9. In the meantime, add water, blood orange zest and sugar to a pot.  Bring to a boil, then simmer for 20-30 minutes, until reduced by half.

  10. Strain syrup into a heatproof bowl, then allow to cool.

  11. Slowly add 3/4 of a cup of syrup to whipped cream until incorporated. 

  12. Spread over torte and serve immediately.