Description
A rich and decadent Flourless Chocolate Torte that is dense, fudgy, and intensely chocolaty, perfect for special occasions or any chocolate lover. This gluten-free dessert is made without flour, relying on eggs and chocolate for structure and a moist, luscious texture.
Ingredients
Scale
Eggs
- 5 large eggs, separated
Chocolate and Butter
- 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. This helps them whip more easily.
- Melt Chocolate and Butter: Preheat your oven to 350°F. Set up a double boiler or place a metal bowl over barely simmering water. Add the chopped semisweet chocolate and cubed butter, stirring until melted and smooth. Remove from heat and allow to cool slightly.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until they are thick and lemon-colored. Then beat in the melted chocolate mixture until fully combined.
- Whip Egg Whites: Using clean beaters, begin beating the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, beating on high after each addition until sugar dissolves. Continue beating until stiff, glossy peaks form.
- Fold Mixtures: Gently fold a quarter of the whipped egg whites into the chocolate and egg yolk mixture to lighten it. Then carefully fold in the remaining egg whites until no streaks remain, taking care not to deflate the mixture.
- Bake: Transfer the batter to a greased 9-inch springform pan. Bake for 40 to 45 minutes until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to keep the torte moist.
- Cool and Serve: Let the torte cool completely on a wire rack. Run a knife around the edges to loosen the cake, then remove the springform pan rim. If desired, dust the top lightly with confectioners’ sugar before serving.
Notes
- Letting the egg whites come to room temperature before whipping improves volume and texture.
- When folding the egg whites into the chocolate batter, fold gently to retain airiness and avoid a dense torte.
- The torte is gluten-free, making it suitable for those avoiding gluten.
- Don’t overbake; the center should remain slightly moist for the perfect fudgy texture.
- If you don’t have a springform pan, a regular cake pan can be used but may be harder to remove the torte intact.
- Dusting with confectioners’ sugar is optional but adds a nice finishing touch for presentation.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 350 kcal
- Sugar: 27 g
- Sodium: 65 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 160 mg
