Decadent Dark Chocolate Flourless Torte
I love chocolate, and I especially love a rich, decadent dark chocolate torte with no flour at all, and just a tiny bit of sugar. Add a handful of raspberries, a dollop of real whipped cream and you will have the most divine dessert ever. A classic cake, this most requested recipe was adapted from www.jenncuisine.com although Godiva and Bon Appétit have a very similar version. Celebrate the ending of your next dinner party with a delicious slice of chocolate heaven…
Flourless Chocolate Torte:
- 10 bars (1.5 ounces each) dark chocolate, chopped or (use 15 oz. of 60% or 70% dark chocolate) Use the best chocolate that you can find..
- 10 tablespoons unsalted butter, cut into pieces
- 5 large eggs, separated
- 2 drops of lemon juice or 1/4 teaspoon cream of tartar (not both!)
- 2 tablespoons granulated sugar
Whipped Cream / Garnish:
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 1/2s teaspoon vanilla extract
- 1 cup fresh berries, I like raspberries or blueberries
- *Or simply use confectioners’ sugar for dusting or serve vanilla ice cream*
1. Have your ingredients reach room temperature. Butter or spray one 9-inch round cake pan with cooking spray and/or line the bottom of the pan with parchment paper. Dust a little sugar in the pan if you’d like. Position oven rack in center of oven. Heat oven to 325°F.
2. My way (the easy way) put the chocolate and butter in a glass bowl and microwave for 60 seconds, stop and stir. Then do it 40 seconds more if it’s not melted the first time. Or (the old school method) in a medium saucepan over low heat, whisk the chocolate and butter, stirring until melted and smooth. Remove from heat. Gradually whisk in egg yolks.
3. Place egg whites in large clean, dry metal bowl. Add cream of tartar or (2 drops of lemon juice) and beat with electric mixer on high speed until mixture becomes foamy. Gradually add sugar. Beat mixture until peaks are stiff but not dry, (do not over beat). Using whisk, fold about 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites until all are incorporated. (some white streaks may remain; do not over mix).
4. Pour the batter into prepared pan and spread evenly with spatula. Place pan in a large shallow baking dish and place in preheated oven Pour enough boiling water into the shallow baking dish (*bain-marie) to reach halfway up sides of cake pan.
5. Bake 40 minutes or until the top has a thin crust with a slightly moist interior. Carefully remove torte from oven and baking dish and cool
completely on rack. Serve warm or place in the refrigerator for 6 hours or overnight if you can wait that long. We like it served asap, warm with ice cream.
6. Remove cake at least 1 hour before serving, (unless you plan to serve it warm). Gently slide a thin knife around sides of cake to loosen edges from pan. Invert cake onto clean cooling rack and remove the parchment paper. Invert the cake again onto serving platter so the top surface of the cake is facing up.
7. Godiva says “If desired, gently place a large doily on top of cake and sift confectioners’ sugar over surface. Remove the doily to reveal an elegant white sugar pattern.” I say, “who has the time for that?”
* Note: If you were wondering about the water bath.. A bain-marie (also known as a water bath) is a French term for the method used to heat gently, gradually, and to keep cakes from cracking. Or to keep food warm over a period of time.
Make Whipped Cream/Garnish:
1. Combine heavy cream, vanilla and sugar in chilled medium bowl. Beat with electric mixer until soft peaks form.
2. Serve torte warm or chilled. Garnish with berries and freshly whipped sweetened cream or ice cream. Perfect with a cup of coffee or a glass of red wine. mmmmm…