Flourless Chocolate Torte
Decadently rich, creamy and all around delicious. This dark chocolate flourless torte will win the hearts of all – even your non gluten-free friends!
Ingredients
dark chocolate (good quality – I use Ghirardelli
butter
water
granulated sugar
eggs
heavy cream
Tips For A Perfect Flourless Chocolate Torte
First and foremost you need to invest in good quality ingredients. This desserts is mostly made up of chocolate…so we need good quality chocolate! I love Ghirardelli or Callebaut chocolate.
Next, you need a good quality springform pan. If yours is not nonstick, you’ll want to line the sides with a strip of parchment paper. If using a regular cake pan definitely be sure the line the bottom and sides with parchment. This will ensure your flourless chocolate torte doesn’t stick to the pan.
Do NOT skip the water bath step. There are other recipes online that don’t require this step, but for this specific recipe, we need it.
Restaurant Quality Dessert
I used to own a bakery (“Pip’s”) while my husband, Keith, owned a restaurant. I had the pleasure of baking the desserts for his establishment and this flourless chocolate torte was a staple on the menu! It’s bold and rich flavor was the perfect ending to a delicious meal.
Next let’s chat about how you can elevate the design of your torte!
How To Serve Flourless Chocolate Torte
I love topping the torte with chocolate ganache and berries. Strawberries and Cherries really add a depth of color to this dessert. You can add a single piece of fruit to each slice or load it up!
If you’re feeling extra fancy you can add some gold leaf! I’ve been using the brand Barnabas Blattgold for years. You can also choose to top this flourless dessert with homemade whipped cream or a dusting of powdered sugar!
To cut clean slices, I use long sharp knife and heat it in very hot water before EVERY cut. Make sure you wipe it with a clean cloth or paper towel after you heat it in the water. By cutting the chocolate torte with a dry, hot knife, you will be much more likely to have sharp edges and less crumbs on your pieces.
Flourless Chocolate Torte
Equipment
- Bowl
- whisk
- spatula
- 9" spring form pan
- large cake pan (larger than springform pan)
Ingredients
Flourless Chocolate Torte
- 18 oz dark chocolate, good quality I use either Ghirardelli or Callebaut
- 1 stick butter, unsalted
- 6 large eggs
- 3/4 c. sugar
- 1 c. water
Chocolate Ganache Topping
- 4 oz dark chocolate, good quality
- 4 oz heavy whipping cream
Instructions
Flourless Chocolate Torte
- Melt chocolate and butter together in a double boiler or microwave
- Place sugar and water together in a small saucepan. Bring to a boil and let boil until sugar fully dissolves (2-4 minutes). Set aside to cool a little
- Whisk chocolate and sugar syrup together. Let cool
- Whisk in eggs
- Place mixture in a greased springform pan
- Wrap pan in tin foil so it is completely sealed. You don't want water leaking in
- Place tin foil wrapped springform pan into a larger baking pan. Fill larger baking pan with boiling water. About an inch high
- Bake at 350 degrees for 45-53 minutes (size of pan and style of oven may vary baking times)
- Let cool in fridge for 2-3 hours (or until fully set and thoroughly chilled)
- Remove from spring form pan and top with chocolate ganache. Let cool in fridge for another hour before cutting.
