Description
This Flourless Chocolate Torte is a rich, dense, and fudgy dessert perfect for chocolate lovers. Made without any flour, this elegant torte features a smooth blend of semisweet chocolate, butter, and eggs for intense chocolate flavor. It’s baked to a moist, slightly crumbly finish and can be dusted with confectioners’ sugar for a delicate, sweet touch. Ideal for special occasions or a decadent treat, this torte is gluten-free and sure to impress.
Ingredients
Scale
Eggs
- 5 large eggs, separated
Chocolate Mixture
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Other Ingredients
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Confectioners’ sugar, optional (for dusting)
Instructions
- Prepare Egg Whites: Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes to achieve better volume when beaten.
- Preheat Oven and Melt Chocolate: Preheat your oven to 350°F (175°C). In the top of a double boiler or a metal bowl set over barely simmering water, melt the chopped semisweet chocolate and cubed butter together, stirring until smooth. Remove from heat and let cool slightly.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until they are thick and lemon-colored. Gradually beat the cooled chocolate mixture into the egg yolks until well combined.
- Whip Egg Whites: With clean beaters, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, one tablespoon at a time, beating on high speed after each addition until the sugar is dissolved and stiff glossy peaks form.
- Combine Whites and Chocolate Mixture: Fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate the batter.
- Bake the Torte: Transfer the batter evenly to a greased 9-inch springform pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to maintain the moist texture.
- Cool and Serve: Allow the torte to cool completely on a wire rack. Once cooled, run a knife around the edges to loosen, then remove the rim of the springform pan. If desired, dust the top with confectioners’ sugar before serving.
Notes
- Letting egg whites stand at room temperature helps them whip better.
- Be careful not to overbake; the center should be moist but not raw.
- Use a gentle folding technique to maintain the airiness of the egg whites.
- This recipe is naturally gluten-free due to the absence of flour.
- Serve with fresh berries or whipped cream for an elegant presentation.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 320
- Sugar: 22g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 185mg
