Description
This Flourless Chocolate Torte is a rich, dense, and decadent dessert that highlights deep chocolate flavor without the use of flour. It features a smooth, fudgy interior with a delicate, slightly crisp crust. Perfect for chocolate lovers and those seeking a gluten-free indulgence, this torte is elegant enough for special occasions yet simple to make at home.
Ingredients
Scale
Eggs
- 5 large eggs, separated
Chocolate Mixture
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Other
- 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. This helps them whip better later on.
- Preheat Oven and Melt Chocolate: Preheat your oven to 350°F (175°C). Using a double boiler or a metal bowl set over barely simmering water, melt the chopped semisweet chocolate and cubed butter together. Stir until completely smooth, then remove from heat and let the mixture cool slightly.
- Beat Egg Yolks: In another large bowl, beat the egg yolks until they become thick and take on a lemon-yellow color. Gradually beat in the melted chocolate and butter mixture until fully incorporated.
- Whip Egg Whites: With clean beaters, beat the egg whites and cream of tartar on medium speed until they become foamy. Gradually add the sugar, one tablespoon at a time, beating on high speed after each addition until the sugar dissolves. Continue beating until stiff, glossy peaks form.
- Fold Egg Whites into Chocolate Mixture: Gently fold one-fourth of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until no white streaks remain, taking care to maintain the airy texture.
- Bake the Torte: Transfer the batter into a greased 9-inch springform pan, smoothing the top. 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 keep the torte fudgy.
- Cool and Serve: Allow the torte to cool completely on a wire rack. Once cooled, use a knife to loosen the sides, remove the springform rim, and if desired, dust the top with confectioners’ sugar before serving.
Notes
- Be careful not to overbake the torte to maintain a moist, fudgy center.
- Using room temperature egg whites ensures a better volume when whipped.
- Folding the egg whites gently preserves the lightness essential for the texture.
- This torte is naturally gluten-free, making it suitable for gluten-sensitive diets.
- For best flavor, use high-quality semisweet chocolate with around 60% cocoa content.
- Allow the cake to cool completely before removing the pan to prevent cracking.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 350
- Sugar: 28g
- Sodium: 70mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 180mg
