Description
This Flourless Chocolate Torte is a rich, dense, and decadent dessert made with melted semisweet chocolate, eggs, and butter, without any flour. It has a smooth, creamy texture with a slightly crisp top and is perfect for chocolate lovers looking for a gluten-free treat. The torte is baked in a springform pan and can be served plain or dusted with confectioners’ sugar for an elegant finish.
Ingredients
Scale
Chocolate Mixture
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Eggs and Sugar
- 5 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
For Garnish (optional)
- Confectioners’ sugar
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 beat well when whipped.
- Melt Chocolate and Butter: 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 allow the mixture to cool slightly.
- Beat Egg Yolks: In another large bowl, beat the egg yolks until thick and lemon-colored, then slowly beat in the slightly cooled chocolate and butter mixture until fully combined.
- Whip Egg Whites: With clean beaters, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, one tablespoon at a time, beating on high speed after each addition until the sugar dissolves and stiff glossy peaks form.
- Fold Egg Whites into Chocolate Mixture: Gently fold a quarter of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites to maintain the airy texture.
- Prepare and Bake: Transfer the batter to a greased 9-inch springform pan. Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to keep the torte moist.
- Cool and Serve: Cool the torte completely on a wire rack. Run a knife around the edges to loosen, then remove the springform pan rim. Optionally, dust the top with confectioners’ sugar before serving.
Notes
- Letting egg whites come to room temperature ensures maximum volume when whipped.
- Use a gentle folding technique to retain as much air as possible for a light texture.
- Do not overbake; the center should remain moist for the best texture.
- This torte is naturally gluten-free since it contains no flour.
- Serve with fresh berries or whipped cream for added flavor and presentation.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 360
- Sugar: 28g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 160mg
