Flourless Chocolate Torte Recipe
Flourless chocolate tart with the most silky, custard-like texture and intense chocolate flavor.
Servings: 10 slices
Ingredients
- 225 g (8 oz) Dark Chocolate, (chopped)
- 225 g (2 sticks) Unsalted Butter
- 6 (6) Large Eggs, (medium eggs if in the UK)
- 200 g (1 cup) Granulated Sugar, (caster sugar)
- ½ teaspoon (½ teaspoon) Salt
Instructions
- Preheat the oven to 325°F / 160°C (140° fan-assisted) and grease an 8-inch cake pan. I also like to put a parchment paper circle on the bottom of the pan to make sure it doesn't stick.
- Melt the chocolate and butter together either over a double boiler or in short bursts in the microwave, stirring regularly until everything is smooth and combined. Set aside to cool slightly.
- Crack the eggs into a large bowl and add the sugar, then whip on medium speed for 2-3 minutes until slightly thickened and pale.
- Check the temperature of the chocolate mixture - it should be warm but not hot. Gradually drizzle it into the egg mixture, while whipping on low speed, until totally incorporated and smooth.
- Add the salt and whisk it through - be careful not to overmix the batter.
- Pour the batter into the prepared pan and bake for 35-40 minutes. Bake time can vary massively, so look for the visual cues that it is ready. The edges should be puffed up and set, but the centre should still have a noticable wobble - it will firm up as it cools.
- Let the torte cool completely at room temperature, then put it in the fridge to chill for at least 3-4 hours (preferably overnight).Don't worry if it cracks on top and sinks in the middle - this is exactly what flourless chocolate tortes are supposed to do! And it gives it that classic torte shape!
- Once chilled, run a knife around the edges of the torte to help release it from the pan and take it out.
- it's best to slice the torte while its cold to get nice, clean slices.
- Serve the torte cold for a firmer, fudgier texture, at room temperature for a soft, custard-like texture, or warmed in the microwave for a gooey texture. You can dust it with powdered sugar or cocoa powder, and serve it with whipped cream and fresh berries.
Notes
Ingredients Notes:
Eggs - Use large eggs if in the US and medium eggs if in the UK - the eggs are larger in the UK. See this post for more info on the differences between UK and US baking ingredients.
Chocolate - Use a high-quality dark chocolate, something between 54-70% cocoa solids. Make sure you use real chocolate, not chocolate chips or candy bars.