One word… Flourless.
I never thought that word would yield a decadent, fudgy and rich flourless chocolate torte – but here I am sitting on my desk, eating a slice of this “flourless” magic while writing this post. I think this would be my new go-to dessert because I absolutely cannot believe it was that easy to make, plus it’s gluten free! I remember making it the first time and I was expecting nothing but terrible-looking, unrisen cake which would taste the same as it would look, but instead, I got a perfectly risen torte and tasted as amazing as it turned out!
To make this flourless chocolate torte, you will need a very good dark chocolate. I have tried making this with Theo Chocolate’s Organic 70% dark chocolate bar and with Ghirardelli 60% cocoa bittersweet chocolate. They both worked well with the recipe, but i prefer using Ghirardelli because it yielded a slightly sweeter version. You can serve it with ice cream or whipped cream, or just dust with unsweetened cocoa powder.
This torte will be rich so having a small slice will surely satisfy! I stored it in the fridge for about 3 days (It didn’t last very long) and I found the dark chocolate taste more tamed after it’s been chilled. I made a new batch yesterday so my mom can try a slice. She will be visiting us this weekend from sunny LA! I’m hoping for a mom-approved chocolate torte, wish me luck!
- 3/4 cups (1 and 1/2 sticks) unsalted butter, diced (plus more for greasing)
- 12 ounces bittersweet chocolate, chopped into smaller pieces
- 6 eggs
- 1/2 cup white sugar
- 1 teaspoon Vanilla extract
- Pinch of salt
- Unsweetened cocoa powder, for dusting (optional)
- Preheat oven to 350 degrees F. Light butter the bottom and sides of a 9-inch springform pan, then wrap 2 layers of aluminum foil around outside of pan. Set aside.
- Combine the butter and chocolate in a heatproof bowl. Place the bowl over a saucepan with simmering water, and make sure bowl is not touching the water. Stir until completely melted. Remove from the heat and cool lightly.
- Combine the eggs, sugar, vanilla extract and salt in a large bowl of stand mixer.
- Beat on medium-high speed until pale and thick, about 6-8 minutes.
- Fold half of the chocolate mixture into the egg mixture; gently fold in the rest of the chocolate mixture until just combined.
- Place the prepared springform pan into larger baking pan for the water bath. Pour the batter into the springform pan, spreading evenly. Add hot water into the larger pan until water comes about 1/2 way up the sides of the springform pan. (Or you can add the hot water when already inside the oven)
- Bake until torte is set (top is no longer shiny, barely jiggles and a toothpick comes out with a few crumbs when inserted into the middle), about 35-40 minutes. Remove from the oven and cool completely in the pan. Remove the springform ring and place on a cake stand or platter; dust with unsweetened cocoa powder.
- I used Ghirardelli 60% cocoa, bittersweet chocolate
- Torte will be rich so small slices will suffice
- Can be stored in the fridge for 3-5 days