Description
This Flourless Chocolate Torte is a rich, decadent dessert featuring a deep chocolate flavor and a fudgy texture. Perfect for chocolate lovers and those seeking a gluten-free treat, this recipe combines melted chocolate and butter with eggs and cocoa powder to create a smooth, velvety cake with a delicate crust. Enjoy it plain or garnished with powdered sugar, berries, or whipped cream.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter, cut into pieces
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
Dry Ingredients
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon espresso powder (optional, enhances chocolate flavor)
- 1/2 cup unsweetened cocoa powder (Dutch process or natural)
Wet Ingredients
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Melt chocolate and butter: In a medium saucepan over low heat, melt the butter and chocolate chips together. Stir frequently until the mixture is smooth and evenly combined, then remove from heat.
- Add sugar and flavorings: Stir in the granulated sugar, salt, espresso powder if using, and vanilla extract. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Incorporate eggs: Add the eggs one at a time to the cooled chocolate mixture, whisking thoroughly after each addition to ensure a smooth batter.
- Add cocoa powder: Sift the unsweetened cocoa powder into the batter, stirring gently until just combined and free of lumps, being careful not to overmix.
- Prepare for baking: Pour the batter into the prepared cake pan and smooth the top with a spatula or spoon.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the torte has set and a thin crust forms on top. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Cool the torte: Let the torte cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it, carefully invert it onto a wire rack, and allow it to cool completely.
- Serve: Serve the torte plain or with a dusting of powdered sugar, fresh berries, or whipped cream for a delightful touch.
Notes
- Use room temperature eggs to ensure they incorporate smoothly into the batter.
- Espresso powder is optional but intensifies the chocolate flavor beautifully.
- Do not overbake; the center should remain slightly moist and fudgy.
- Ensure the cake pan is properly greased and lined to avoid sticking.
- This torte is naturally gluten-free, making it suitable for those with gluten sensitivity.
