Craving a rich, decadent dessert that’s surprisingly easy? This Flourless Chocolate Torte is your answer, offering a deeply satisfying chocolate experience with minimal fuss, making it one of the best simple cake recipes to add to your repertoire.
Key Ingredients & Substitutions:
- Good Quality Chocolate: Use bittersweet or semi-sweet. Avoid milk chocolate for best results.
- Unsalted Butter: Essential for richness.
- Eggs: Provide structure and lift without flour.
- Granulated Sugar: Sweetens without overpowering the chocolate.
- Cocoa Powder: Dutch-processed for deep chocolate flavor.
Ingredients:
- 10 ounces (about 1 ¾ cups) good quality bittersweet or semi-sweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 6 large eggs
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (Dutch-processed recommended)
- ¼ teaspoon salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 10-12
- Tools Needed: 9-inch round springform pan, double boiler or heatproof bowl, 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 round springform pan and line the bottom with parchment paper. This helps prevent sticking and makes removal easy, a hallmark of simple cake recipes.
2. Melt Chocolate and Butter
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water). Add the chopped chocolate and butter to the bowl. Stir occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
3. Whisk Eggs and Sugar
In a large bowl, whisk the eggs and granulated sugar together until they are light in color and slightly frothy. This incorporates air, which is crucial since there’s no flour.
4. Combine Wet Ingredients
Gradually pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly. Continue until everything is well combined and smooth.
5. Sift in Dry Ingredients
Sift the cocoa powder and salt over the chocolate mixture. Gently fold them in with a rubber spatula until just combined. Be careful not to overmix, as this can toughen the torte.
6. Bake the Torte
Pour the batter into your prepared springform pan. Place the pan in the preheated oven and bake for 50-55 minutes, or until the edges are set but the center still looks slightly soft. A toothpick inserted into the center should come out with moist crumbs.
7. Cool and Serve
Allow the torte to cool completely in the pan on a wire rack before attempting to remove it. Once cool, carefully run a knife around the edge before releasing the springform. Dust with extra cocoa powder or powdered sugar before serving. This simple cake is fantastic on its own.
Variation Ideas:
- Espresso Kick: Add 1-2 teaspoons of instant espresso powder to the chocolate mixture for a deeper flavor.
- Minty Fresh: Incorporate a few drops of peppermint extract with the chocolate for a refreshing twist.
- Citrus Zest: Add the zest of one orange or lemon to the batter for a bright aroma.
Storage Instructions:
Store your Flourless Chocolate Torte tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture. This simple cake is also great frozen for longer storage.
Frequently Asked Questions (FAQ):
Q: Can I use milk chocolate instead of bittersweet?
A: While you can, bittersweet chocolate provides the classic intense flavor for this simple cake. Milk chocolate will make it much sweeter and less rich.
Q: Why is my torte sinking in the middle?
A: This can happen if it’s underbaked or if it cools too quickly. Ensure you bake it until the edges are set and let it cool gradually.
Q: Do I need a springform pan?
A: A springform pan makes it much easier to remove the delicate torte without damaging it. You could use a regular cake pan, but lining it thoroughly with parchment paper (including up the sides) is crucial.
Q: Can I make this torte ahead of time?
A: Absolutely! This simple cake is perfect for making a day or two in advance. Store it as directed, and it will taste just as good, if not better.
Q: What’s the best way to serve this torte?
A: It’s delicious on its own, dusted with cocoa or powdered sugar. You can also serve it with fresh berries, a dollop of whipped cream, or a raspberry coulis.