Intensely Rich Flourless Chocolate Torte
A simple confection, reaching barely two inches tall, the flourless torte is sometimes referred to as Queen of Montenegro because it is said to have been created in 1900 when Elena of Montenegro ascended the throne of Italy. Tortes are baked with heavy ingredients like chocolate, butter, and eggs, sometimes nuts and breadcrumbs, making tortes much richer in taste and texture. The difference between a cake and a torte is cakes contain other ingredients.
If you love chocolate, this is the recipe for you. Simple to make, it is sure to wow guests on any occasion! Top with a dusting of powdered sugar and raspberries or cocoa powder and whipped cream.
Intensely Rich Flourless Chocolate Torte
The difference between a cake and a torte is cakes contain other ingredients. Tortes are baked with heavy ingredients like chocolate, butter, and eggs, sometimes nuts and breadcrumbs, making tortes much richer in taste and texture. Top with a dusting of powdered sugar and raspberries or cocoa powder and whipped cream. If you love chocolate, this is the recipe for you. Simple to make, it is sure to wow guests on any occasion!
Equipment
- 1 Hand Mixer
- 1 8" Cake Pan
- 1 Double Boiler or small pot with glass bowl on top
- 1 Thin Bladed Knife
- 1 Spatula
- 1 Whisk
- 1 Cake Plate
- 1 Powder Sugar Sifter
- 1 Cake Knife
Ingredients
Torte Ingredients
- 2 tbsp unsweetened cocoa powder for dusting
- 10 oz bittersweet chocolate
- 3/4 cup unsweetened butter plus extra pieces for greasing the pan
- 5 large egg yolks
- 1/4 cup (plus 2 tbsp) sugar
- 2 tbsp dark rum airplane sized bottle will be more than enough
- 1 tsp pure vanilla extract
- 1 pinch salt
- 3 large egg whites room temperature
Frosting Ingredients
- 1/2 cup butter
- 8 oz bittersweet chocolate pieces
- 2 tbsp organic agave
Topping Ingredients
- 1 sprinkle powdered sugar
- 6 oz raspberries
Instructions
Torte Instructions
- Preheat the oven to 300 degrees F
- Grease the bottom of 8" cake pan with butter, dust with cocoa powder
- At the top of a double boiler, combine the 10 oz chocolate and the 3/4 cup unsalted butter. Over barely simmering water, melt and whisk ingredients until blended and set aside to cool slightly.
- Set the mixer to medium-high speed in a large bowl, beat together the 5 egg yolks, 1/4 cup sugar, dark rum, vanilla, and a pinch of salt until very thick.
- Gradually add the chocolate mixture – continue beating until well blended.
- In a clean deep bowl, also on medium-high speed, beat the egg whites until foamy. Gradually add the other 2 tbsp sugar and beat into medium-firm peaks.
- Scoop 1/2 of the egg whites mixture into the chocolate mixture and gently fold together with a spatula. Repeat with the remaining egg white mixture until no streaks remain.
- Pour the filling into the greased, powdered pan, spread evenly. Bake the torte at 300 degrees for about 35 minutes. DO NOT overcook. Torte is ready when it puffs slightly, and a toothpick comes out moist but not wet. Let cool for 30 minutes.
- With a thin knife around the edge, using a plate, and flipping the cake, lift the pan off the cake very slowly and carefully. Cover the cake and refrigerate for between 4 and 8 hours.
Frosting Instructions
- Back to your double-boiler, over barely simmering water – add 1/2 cup butter cut into pieces and 8 oz of bittersweet chocolate pieces. Melt and whisk until blended. Remove from the heat and whisk in 2 tbsp agave until smooth and glossy.
- Remove the chilled torte from the refrigerator and pour the frosting over the top evenly from the center, covering the torte and letting the frosting spill over the sides.
- Refrigerate at least 2 hours before serving.
Topping, Serving Instructions
- If desired, dust with powdered sugar and top with raspberries or top with cocoa powder and whipped cream.
- To cut, dip the cake knife in hot water and wipe dry between each slice.
Nutrition
Calories: 640kcal
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