Flourless Chocolate Torte
Flourless Chocolate Torte has an intense chocolate taste and dense fudgy texture. It's decadently delicious!
Servings: 12
Calories: 150kcal
Ingredients
- 8 ounces (2 4-ounce) packages semi-sweet baking chocolate bars roughly chopped
- ½ cup (1 stick) salted butter cubed
- 5 large eggs
- 1⅓ cup powdered sugar
- 1½ tablespoons dutch process cocoa
- 1 teaspoon espresso powder
- Extra powdered sugar optional garnish
- Hot fudge optional garnish
- Ice cream optional garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray an assembled 9 inch springform pan or a 9 inch baking pan lightly with baking spray.
- Place the baking chocolate and salted butter together in a large, microwave safe bowl and heat for 30 seconds on high.8 ounces (2 4-ounce) packages semi-sweet baking chocolate bars, ½ cup (1 stick) salted butter
- Stir the chocolate well and then heat again for 30 seconds and stir well. The chocolate should be completely melted and smooth, if not, continue heating in 15 second increments and mixing until smooth.
- Set the chocolate to the side and beat the eggs on high speed in a large mixing bowl with a hand or stand mixer until light and creamy, about 3 minutes.5 large eggs
- In a separate medium bowl, whisk together the powdered sugar, cocoa and espresso powder until combined.1⅓ cup powdered sugar, 1½ tablespoons dutch process cocoa, 1 teaspoon espresso powder
- Gradually beat the dry ingredients into the eggs, beating until frothy, 2-3 minutes.
- Fold ⅓ of the egg mixture into the melted chocolate, mixing as little as possible.
- Repeat with another ⅓ of the egg mixture, folding it in as gently as possible.
- Finally fold in the remaining egg mixture, just until combined.
- Carefully scoop the batter into the prepared springform pan and spread into an even layer.
- If using a springform pan, place it on a baking sheet. This is not necessary if using a regular baking pan.
- Bake for 25-30 minutes or until set in the middle and puffy on the edges.
- Allow the torte to cool completely.
- When ready to serve your Flourless Chocolate Torte, sprinkle it with powdered sugar, slice thinly and serve with hot fudge and ice cream, optional.Extra powdered sugar, Hot fudge, Ice cream
Notes
Storage:
- To Store: Flourless Chocolate Torte can be stored in the refrigerator for up to 4 days.
- To Freeze: You can freeze the torte, wrapped well or placed in a freezer safe container, for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and serve chilled or at room temperature.
- Prepare The Pan:
- When using a springform pan, be sure that your pan seals well or you may have batter leak out of it. You can wrap it well with aluminum foil or use a baking bag around it, but you may still lose volume if you lose too much batter.
- If using a springform pan, place it on a baking sheet. This is not necessary if using a regular baking pan.
- If you choose to use a 9 inch round baking or cake pan instead, I recommend putting a circle of parchment paper on top of that so the cake can be easily removed from the pan without having to flip it upside down.
- Form Froth: The eggs must be beaten until light and creamy. They should reach a frothy stage, (though they won’t form peaks), especially after the dry mixture is added. Frothy eggs is what gives volume to your torte.
- Pick Your Flavor Profile: If you are a dark chocolate lover and appreciate the bitterness of chocolate, you may want to increase the espresso powder slightly. However, if you prefer the flavor of milk chocolate and the sweetness of chocolate, you may choose to omit the espresso powder completely. You can also use regular cocoa powder instead of the dutch process cocoa for a sweeter, lighter flavor.
Nutrition
Calories: 150kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 76mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 289IU | Calcium: 15mg | Iron: 1mg