Flourless Chocolate Torte (Print Version)
# Ingredients:
→ For the torte
01 -
8 oz (225g) high-quality dark chocolate (at least 70% cocoa content)
02 -
½ cup (115g) unsalted butter, room temperature
03 -
4 large eggs
04 -
1 cup (200g) granulated sugar
05 -
1 teaspoon vanilla extract
06 -
¼ teaspoon salt
→ Optional toppings
07 -
Powdered sugar for dusting
08 -
Whipped cream
09 -
Fresh berries
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan with butter, then line the bottom with parchment paper. This will make it much easier to remove your torte once it's baked.
02 -
Break the dark chocolate into small pieces and place it in a heatproof bowl along with the butter. You can melt this mixture one of two ways: either set the bowl over a pot of simmering water (ensure the bowl doesn't touch the water), stirring occasionally until smooth, or microwave in 30-second intervals, stirring between each until fully melted. Set aside to cool slightly.
03 -
In a large mixing bowl, combine the eggs and sugar. Beat with an electric mixer on medium-high speed for about 3-4 minutes, until the mixture becomes pale, thick, and almost doubles in volume. When you lift the beater, the batter should fall back in a ribbon that sits on the surface briefly before sinking.
04 -
Pour the slightly cooled chocolate mixture into the egg mixture in a slow, steady stream while folding gently with a rubber spatula. Add the vanilla extract and salt, continuing to fold until everything is well combined and no streaks remain. Be careful not to overmix and deflate the air you've incorporated.
05 -
Pour the batter into your prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes. The torte is done when the edges are set but the center still looks slightly soft and jiggles a little when the pan is gently shaken. Don't worry about underbaking slightly—this dessert should be fudgy in the middle.
06 -
Remove the torte from the oven and let it cool in the pan on a wire rack. As it cools, the center will continue to set and the torte will likely sink a bit in the middle—this is completely normal and creates the perfect space for toppings later!
07 -
Once the torte has cooled completely, run a thin knife around the edges and carefully remove the sides of the springform pan. For an elegant presentation, dust the top with powdered sugar just before serving. If desired, serve each slice with a dollop of whipped cream and fresh berries.
# Notes:
01 -
This torte can be stored at room temperature for up to 2 days, covered loosely with foil.
02 -
For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
03 -
The quality of chocolate you use directly impacts the flavor of the finished torte, so use the best you can afford.