Description
A rich and decadent Flourless Chocolate Torte that combines melted semisweet chocolate and butter with whipped eggs to create a dense, fudgy cake. Perfect for gluten-free dessert lovers, this torte is topped with a light dusting of confectioners’ sugar for an elegant finish.
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 reach room temperature, which helps in achieving better volume when whipped.
- Melt Chocolate and Butter: 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, stirring until smooth. Remove from heat and allow it to cool slightly to prevent cooking the eggs in the next step.
- Beat Egg Yolks: In another large bowl, beat the egg yolks until they become thick and lemon-colored, indicating they have increased in volume and lightened in color. Gradually beat in the cooled chocolate mixture until fully combined.
- Whip Egg Whites: With clean beaters, beat the egg whites and cream of tartar on medium speed until foamy. Then, gradually add the sugar one tablespoon at a time, beating on high speed after each addition until the sugar dissolves and stiff, glossy peaks form.
- Fold Mixtures: Gently fold about one-fourth of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, preserving as much air as possible for a light texture.
- Prepare and Bake: Transfer the batter into a greased 9-inch springform pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in 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, loosen the sides of the cake from the pan with a knife, remove the rim of the springform pan, and dust with confectioners’ sugar if desired for a pretty presentation.
Notes
- Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Do not overbake the torte; it should remain moist inside.
- The torte is naturally gluten-free, making it ideal for those with gluten sensitivities.
- Use a bowl over simmering water for melting chocolate gently without scorching.
- Folding gently preserves the air whipped into the egg whites for a better texture.
- Optional dusting with confectioners’ sugar adds a decorative touch but does not affect taste.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 350
- Sugar: 30g
- Sodium: 65mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg
