This Flourless Chocolate Torte is a decadent and surprisingly simple chocolate dessert recipe perfect for any occasion. You’ll love its rich, intense chocolate flavor and elegant presentation, making it an impressive treat without much fuss.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (60-70% cocoa solids) for the best flavor.
- Eggs: Essential for structure; no direct substitute.
- Butter: Unsalted is best. Dairy-free butter can be used.
- Sugar: Granulated sugar. A sugar substitute suitable for baking can work, but may alter texture slightly.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 12 oz good quality dark chocolate (60-70% cocoa solids), chopped
- 6 large eggs
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 8-10
- Calories per serving: Approximately 450-500 (depending on portion size and ingredients)
- Tools Needed: 9-inch round springform pan, parchment paper, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. This prevents sticking and makes removal easier for your chocolate dessert.
2. Melt Chocolate and Butter
In a heatproof bowl set over a pot of simmering water (or in the microwave), melt the chopped dark chocolate and softened butter together. Stir until completely smooth and combined. Remove from heat and let it cool slightly.
3. Whisk Eggs and Sugar
In a large bowl, whisk the eggs and granulated sugar together until light and fluffy. This can take about 3-5 minutes with an electric mixer, or a bit longer by hand. You’re creating air that helps the torte rise.
4. Combine Mixtures
Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix, as you want to maintain the air you’ve whipped into the eggs. This is crucial for a light, yet rich, chocolate dessert.
5. Bake the Torte
Pour the batter into your prepared springform pan. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. A wooden skewer inserted near the center should come out with moist crumbs.
6. Cool and Serve
Allow the torte to cool completely in the pan on a wire rack. Once cooled, carefully remove the sides of the springform pan. Serve plain, or dust with cocoa powder for an elegant chocolate dessert presentation.
Variation Ideas:
- Zesty Torte: Add 1 tablespoon of orange or raspberry zest to the batter for a bright citrus note.
- Coffee Kick: Incorporate 1 teaspoon of instant espresso powder with the chocolate for a deeper flavor.
- Spiced Chocolate: A pinch of cayenne pepper can add a subtle warmth to this rich chocolate dessert.
Storage Instructions:
Store leftover Flourless Chocolate Torte in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 1 month; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Why is my torte cracking? Overbaking is a common cause. Make sure to remove it from the oven when the center still has a slight jiggle.
- Can I make this ahead of time? Absolutely! This chocolate dessert recipe is excellent made a day or two in advance.
- Do I need a springform pan? It’s highly recommended for easy removal. If you don’t have one, you can use a regular cake pan and line it thoroughly with parchment paper, leaving an overhang to lift it out.
- What kind of chocolate should I use? High-quality dark chocolate (60-70% cocoa solids) is key for the best flavor in this rich chocolate dessert.
- Can I add nuts? Yes, you can gently fold in ½ cup of finely chopped nuts (like walnuts or pecans) with the chocolate mixture.
- Is this torte gluten-free? Yes, since it uses no flour, this is naturally a gluten-free chocolate dessert.