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flourless chocolate torte

(1 rating)
gotogal avatar
Blue Ribbon Recipe by
Connie Rawlings
@gotogal
Lakeland, FL

The men in my life (husband, sons, and grandsons) love this flourless chocolate torte.

Blue Ribbon Recipe

This flourless chocolate torte is a rich and creamy cake that the dark chocolate lovers in your life will adore. Dense and creamy, it almost has the consistency of creamy fudge. Use the best quality chocolate you can afford because chocolate is the star of the recipe. This torte is a little costly to prepare and takes time (with a touch of patience), so save it for a special occasion. Since there is no flour, it's a delicious gluten-free dessert option.

— The Test Kitchen @kitchencrew
(1 rating)
yield 10 -12
prep time 30 Min
cook time 6 Hr 20 Min
method No-Cook or Other

Ingredients For flourless chocolate torte

  • unsweetened cocoa powder, for dusting
  • 15 oz
    bittersweet chocolate, finely chopped
  • 2 1/2 stick
    unsalted butter, cut into small pieces
  • 6 lg
    eggs, yolks and whites separated, room temperature
  • 3/4 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 1 1/2 tsp
    brewed espresso
  • confectioners’ sugar, for dusting
  • raspberries

How To Make flourless chocolate torte

Test Kitchen Tips
We used a 9-inch springform pan to showcase the final product easily. Connie suggests using a pie plate, and that will work, too.
  • Grease a pan and dust with cocoa.
    1
    Grease a pie pan or a 9-inch springform pan and dust it with the cocoa powder.
  • Chocolate and butter in a bowl to melt.
    2
    In a microwave, combine the chocolate and butter. Melt in the microwave at 30-second intervals stirring in between until the chocolate is completely melted.
  • Mix the egg yolks, granulated sugar, espresso, vanilla extract, and salt.
    3
    In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 tablespoons of the granulated sugar, espresso, vanilla extract, and salt on medium-high speed until pale and very thick; about 3 to 5 minutes.
  • Gradually pour in the chocolate mixture.
    4
    Gradually pour in the chocolate mixture and continue beating until well blended.
  • Beat the egg whites and add the granulated sugar.
    5
    In a separate bowl, beat the egg whites on medium-high speed until foamy; about 1 minute. Gradually add the remaining 3 tablespoons of granulated sugar. Continue to beat until medium-firm peaks form; about 2 minutes.
  • Fold half of the egg whites into the chocolate.
    6
    Scoop half of the egg whites onto the chocolate mixture and fold them in gently.
  • Fold in the remaining egg whites.
    7
    Fold in the remaining whites just until no streaks remain.
  • Batter poured into the prepared pan.
    8
    Pour the batter into the prepared pan and spread it out evenly.
  • Baking the flourless torte.
    9
    Bake in a 300 F oven until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid; about 38-40 minutes.
  • Cooling the baked flourless torte.
    10
    Transfer the pan to a wire rack and let cool for 30 minutes. Let the torte cool completely. Then cover and refrigerate until very cold; at least 4 hours or overnight.
  • Flourless Chocolate Torte dusted with powdered sugar.
    11
    Garnish the torte with the raspberries and dust with confectioners’ sugar.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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