Flourless Chocolate Torte<< Back to list

Dessert
Ingredients
unsweetened cocoa powder for dusting
10oz(315g) bittersweet chocolate, finely chopped
cup(6oz/185g) unsalted butter, cut into 6 pieces, plus extra for greasing
5large egg yolks
cup(1oz/50g) plus 2 tbsp sugar
1tspvanilla extract
pinchof salt
3large egg whites, at room temperature
Chocolate Glaze
Directions
  1. Preheat the oven to 300F (150C). Grease the bottom of an 8-inch round cake pan and line it with parchment (baking) paper. Grease the paper and the sides of the pan, then dust with cocoa powder.
  2. In the top of a double boiler, combine the chocolate and the cup butter. Set over barely simmering water and melt, then whisk until well blended. Set aside to cool slightly.
  3. In a large bowl, with a mixer set on medium-high speed, beat together the egg yolks, cup sugar, vanilla, and salt until pale and very thick. Gradually pour in the chocolate mixture and continue beating until well blended.
  4. In deep, clean bowl, using a mixer on medium-high speed, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until medium-firm peaks form. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake the torte until it puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not overcook. Let cool on a rack for 30 minutes.
  6. Run a small knife around the inside of the pan to loosen the cake, then invert onto a flat plate. Lift off the pan and carefully peel off the parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or up to overnight.
  7. Glaze the cake with the chocolate glaze, then refrigerate again until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut.

10 servings

If you love dark chocolate, you will be in heaven...

kevin

Jul 4, 2013

Oct 21, 2014

Sign In