Flourless Chocolate Torte (Gluten Free version too!)
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4.8
202 reviews
Excellent
Flourless Chocolate Torte (Gluten Free version too!)
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Flourless Chocolate Torte is a rich, dense chocolate dessert made with high-quality semisweet or bittersweet chocolate, butter, eggs, sugar, and cocoa powder. The batter is lightened by beating egg whites separately, producing a tender texture without flour. Baked in a springform pan, the torte has a smooth, slightly fudgy interior and a delicate, cake-like crumb, finished with a dusting of confectioners sugar.
Description
This Flourless Chocolate Torte combines melted butter and chocolate gradually heated to avoid hardening, with whipped egg whites folded into a yolk and sugar mixture for lift. The cocoa powder complements the chocolate, and the absence of flour results in a naturally gluten-free, intense chocolate cake. The batter is poured into a greased and floured springform pan and baked at a controlled moderate temperature to gently cook the eggs without drying the cake.
The final torte boasts a dense but soft crumb with a velvety texture due to the whipped egg whites and high chocolate content. It is rich and tends to satisfy in smaller servings. The subtle cocoa dusting adds a finished look without overwhelming sweetness.
This cake makes an elegant dessert that pairs well with fresh berries or a light cream. Due to its richness, modest portions are recommended.
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Ingredients
- 1 ½ cups semisweet chocolate or bittersweet, broken into pieces (good quality)
- 1 ½ ticks butter or if using unsalted, add ¼ tsp salt, salted
- 6 large egg separated (do not get any of the yolk mixed in with the white
- ¾ cup sugar
- 2 Tbsp unsweetened cocoa powder you can substitute 1 oz (30 g) of flour if you don't have cocoa and don't mind it not being flourless
- ¼ cup confectioners sugar as needed, to dust for decoration
Instructions
- Preheat oven to 325℉ (163℃).
- Grease and flour a 9″ springform pan (use gluten free flour mix or cocoa).
Make the Batter:
- Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted. Remove from heat and stir until chocolate is completely melted. If you don't follow these directions, you may end up with hard chocolate.Set aside. (This is one of the steps that makes this recipe easier- no double boiler. However, if you're uncomfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
- In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.
- In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.
- Add cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.
- If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter. Continue adding the egg whites and folding, one third at a time until it is evenly mixed.
- Gently spoon the mixture into the prepared pan, and spread evenly. If there is a little unmixed egg white here and there, it's okay.
Bake the Flourless Chocolate Torte:
- Place into the preheated oven and bake for approximately 35 to 40 minutes. Torte will rise and crack as it bakes. It will be ready when a toothpick or cake tester inserted in the center comes out wet, but not runny.
- Let cool completely in the pan, then place on cooling rack. The torte will fall as it cools and it is supposed to do this.
To Serve:
- Run a thin knife along the inside of the pan, then remove the side of springform pan, and set the flourless chocolate torte on a serving plate.
- Dust with powdered sugar if desired.
Notes
- The torte is very rich; small servings are suggested to avoid overpowering.
- Use good quality chocolate for the best flavor results.
- Taking care when melting chocolate and butter prevents the chocolate from hardening and ensures a smooth batter.
- This recipe can be made gluten-free by using cocoa powder and no flour, or substitute 1 ounce of flour if desired.
Nutrition Information
Show Details
Serving
1slice
Calories
323kcal
(16%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
125mg
(42%)
Sodium
129mg
(5%)
Potassium
175mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
499IU
(10%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 323kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 129mg | 5% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 499IU | 10% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
202 reviews
Excellent
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