Description
This Flourless Chocolate Torte is a rich, dense, and deeply chocolatey dessert that’s perfect for special occasions or any time you crave an indulgent treat. Made without flour, it relies on eggs and high-quality semisweet chocolate to create a luscious and smooth texture. Topped optionally with a dusting of confectioners’ sugar, this elegant torte is sure to impress your guests and satisfy your sweet tooth.
Ingredients
Scale
Eggs
- 5 large eggs, separated
Chocolate and Butter
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Additional Ingredients
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Confectioners’ sugar, optional for dusting
Instructions
- Prepare Egg Whites: Place egg whites in a large bowl and let them stand at room temperature for 30 minutes to reach room temperature for optimal whipping.
- Melt Chocolate and Butter: Preheat oven to 350°F. Using a double boiler or a metal bowl set over barely simmering water, melt the chopped semisweet chocolate and cubed butter together, stirring until the mixture is smooth. Remove from heat and let cool slightly.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until they become thick and lemon-colored, then mix in the slightly cooled chocolate and butter mixture until fully 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, continuing to beat on high after each addition until the sugar dissolves and stiff, glossy peaks form.
- Fold Egg Whites into Chocolate Mixture: Gently fold one-fourth of the whipped egg whites into the chocolate-yolk mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, maintaining as much airiness as possible.
- Bake the Torte: Transfer the batter to a greased 9-inch springform pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to keep the torte moist and tender.
- Cool and Serve: Cool the torte completely on a wire rack. Run a knife around the edges to loosen the sides and remove the springform rim. If desired, dust the top with confectioners’ sugar before slicing and serving.
Notes
- Allowing egg whites to come to room temperature helps them whip up to a greater volume.
- Be gentle while folding in egg whites to preserve their airy texture, which gives the torte its delicate crumb.
- Do not overbake; the center should remain moist and fudgy for the best texture.
- This torte is naturally gluten-free, making it suitable for those with gluten intolerance.
- Serve plain or with fresh berries, whipped cream, or a dusting of confectioners’ sugar for added elegance.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg
