Description
This Flourless Chocolate Torte is a rich, dense, and decadent dessert that’s perfect for chocolate lovers. Made without any flour, it relies on eggs and semisweet chocolate for its luscious texture and deep flavor. With a tender crumb and slightly moist center, it’s a simple yet elegant torte ideal for special occasions or an indulgent treat.
Ingredients
Scale
Eggs and Sugar
- 5 large eggs, separated
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Chocolate Mixture
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Optional
- Confectioners’ sugar, 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 to their full volume.
- Melt Chocolate and Butter: Preheat the oven to 350°F (175°C). In the top of 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 allow to cool slightly.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until they become thick and lemon-colored. Gradually beat the cooled chocolate mixture into the yolks until well combined.
- Whip Egg Whites: Using clean beaters, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, beating on high speed after each addition until the sugar is fully dissolved. Continue beating until stiff, glossy peaks form.
- Fold Egg Whites into Chocolate Mixture: Gently fold one-fourth of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the batter.
- Bake the Torte: Transfer the batter to a greased 9-inch springform pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to maintain a moist texture.
- Cool and Serve: Remove the torte from the oven and cool completely on a wire rack. Once cooled, loosen the sides with a knife and remove the springform rim. If desired, dust the top with confectioners’ sugar before serving.
Notes
- Letting the egg whites sit at room temperature helps them reach maximum volume when whipped.
- Be careful folding the egg whites to retain air, ensuring a light texture.
- Do not overbake; the torte should be moist inside with a fudgy center.
- The torte can be dusted with confectioners’ sugar or served with fresh berries or whipped cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 370
- Sugar: 25g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 155mg
