Description
Light and fluffy Flourless Chocolate Torte recipe made from just three simple ingredients. You won’t believe how delicious this flourless cake is, especially with the addition of some whipped cream or raspberries.
Ingredients
Scale
- 8 large eggs, at room temperature
- 1 pound semisweet chocolate
- 16 tablespoons unsalted butter (2 sticks)
- sweetened whipped cream for serving
Instructions
- Adjust the oven rack to the lower-middle position and heat the oven to 325 degrees. Grease a 9-inch springform pan and then line the bottom with parchment paper. Wrap the outside of the pan with 2 sheets of wide heavy-duty foil and set the pan in a larger pan (like a roasting pan). Bring a kettle of water to boil.
- Mix the eggs in a large bowl with an electric mixer until foamy, about 1 minute. Beat on high until the eggs are very thick and pale yellow, 5 to 10 minutes.
- While the eggs are mixing, melt the chocolate and butter together in a microwave safe bowl, stirring often until the chocolate melts, 1-3 minutes. Transfer the mixture to a large mixing bowl. Let the mixture cool 1-3 minutes before adding the eggs.
- When the eggs are whipped, fold 1/3 of the egg mixture into the chocolate. Repeat twice more with the remaining whipped eggs and fold until the batter comes together and there are no streaks of egg left.
- Scrape the batter into the prepared pan and smooth the top. Set the roasting pan (with the springform pan still inside), in the oven and then pour the boiling water from the kettle into the roasting pan. Pour until the water reaches about halfway up the side of the pan. Bake the torte until the edges are just set, a thin crust is formed over the top, and an instant read thermometer reads 140 degrees, about 20 minutes. Don’t over bake.
- Let the torte cool in the roasting pan for 45 minutes. Remove the torte from the roasting pan and let it cool on a wire rack for 2 1/2 to 3 hours. Wrap the pan tightly with plastic wrap and refrigerate until set, about 12 hours.
- Before serving, run a knife along the edge of the pan and remove the sides of the pan. Slide the torte onto a serving platter or cake stand and dust with confectioners sugar if desired.
- Slice into thin pieces and serve with sweetened whipped cream.
Notes
- The texture of this torte is very, very light, almost like a mousse or cheesecake. It’s amazing, but different from what you are used to.
- I did not have luck using a smaller spring form pan; it didn’t set up right.
- The temperature of this torte is important to get that perfect texture. I recommend a thermometer.
- This would be great in individual ramekins, cooking them until the temperature reaches 140 degrees.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Oven
- Cuisine: American