Simple Irresistibly Rich Flourless Chocolate Torte
If you're a chocolate lover, this easy-to-make recipe will impress guests at any occasion! Top with powdered sugar, raspberries, cocoa powder, or whipped cream. Tortes, baked with rich ingredients like chocolate, butter, eggs, and sometimes nuts or breadcrumbs, have dense flavor and texture. Unlike cakes, torres typically include fewer ingredients. The barely two-inch-tall flourless torte was created in 1900 to celebrate the ascension of Elena of Montenegro to the Italian throne.
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°F.
- Grease an 8" cake pan with butter and dust with cocoa powder.
- Combine 10 oz chocolate and 3/4 cup butter in a double boiler. Melt and whisk over barely simmering water until blended, then set aside to cool.
- Set the mixer to medium-high and beat 5 egg yolks, 1/4 cup of sugar, dark rum, vanilla, and salt in a large bowl until the mixture is very thick.
- Gradually add the chocolate mixture and beat until blended.
- In a clean bowl, on medium-high speed, beat egg whites until foamy. Gradually add 2 tbsp sugar and beat to medium-firm peaks.
- Fold half of the egg whites into the chocolate and repeat until streaks vanish.
- Pour the filling into the greased, powdered pan and spread evenly. Bake the torte at 300°F for about 35 minutes. DO NOT overcook. The torte is ready when it puffs slightly and a toothpick comes out moist but not wet. Let cool for 30 minutes.
- Use a thin knife and slide along the edge, then gently flip the cake onto a plate, and carefully lift the pan off. Cover and refrigerate at least 4 hours.
Frosting Instructions
- Return to your double boiler over barely simmering water—add 1/2 cup of butter cut into pieces and 8 oz of bittersweet chocolate. Melt and whisk until smooth. Remove from heat and whisk in 2 tbsp of agave until glossy and well blended.
- Take the chilled torte out of the refrigerator and spread the frosting evenly over the top from the center, allowing it to spill over the sides.
- Chill for at least 2 hours.
Topping, Serving Instructions
- Dust with powdered sugar and top with raspberries, or use cocoa powder and whipped cream.
- To cut, dip the cake knife in hot water and wipe it dry between each slice.
Nutrition
Calories: 640kcal
Tried this recipe?Let us know how it was!