Description
This Flourless Chocolate Torte is a rich, dense, and fudgy chocolate cake that relies on eggs and high-quality semisweet chocolate for its smooth texture and deep flavor. Perfect for those seeking a decadent dessert without flour, this elegant torte is coated with a light dusting of confectioners’ sugar and boasts a moist crumb with a melt-in-your-mouth 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 ensure they whip up with better volume.
- Melt Chocolate and Butter: Preheat the 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 let cool slightly to prevent cooking the eggs in the next step.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until thick and lemon-colored, showing they have increased in volume and lightened. 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. Slowly add the sugar, one tablespoon at a time, beating on high speed after each addition until stiff, glossy peaks form and the sugar dissolves.
- Fold Mixtures: Gently fold one-fourth of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites, 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 until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to maintain a fudgy texture.
- Cool and Serve: Allow the torte to cool completely on a wire rack. Once cooled, run a knife around the edges to loosen the torte, remove the springform pan rim, and dust with confectioners’ sugar if desired before serving.
Notes
- Allowing egg whites to come to room temperature improves whipping volume.
- Melt chocolate and butter gently to avoid burning and ensure smooth texture.
- Folding the egg whites carefully preserves air for a light yet dense torte.
- Do not overbake; the center should remain moist for the ideal fudgy texture.
- Use a springform pan for easy removal and presentation.
- Dusting with confectioners’ sugar adds a pretty and subtle sweetness as garnish.
