CHOCOLATE TORTE (flourless, with no butter)

by | Apr 10, 2018 | Frontpage

Spring has come to the San Francisco Bay Area. It’s a bit cooler right now, but everything is turning verdant, colorful and bright.

This simple chocolate torte (cake) is made with no butter and is flourless. It has a light texture but a deep chocolate flavor. For more of a thick chocolate mousse or terrine (with no baking required), you can chill/refrigerate the mixture overnight. One recipe, two desserts – a real treat for chocolate aficionados.

CHOCOLATE TORTE (Flourless, with no butter)
Serves 8
It has a light texture but a deep chocolate flavor.
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 12 ounces (360 grams) dark chocolate (about 60% cacao), finely chopped
  2. 5 very fresh large eggs
  3. ⅓ cup (70 grams) granulated sugar
  4. 2 tablespoons brandy, Grand Marnier, rum or pure vanilla extract
  5. 1 cup heavy cream
  6. Cocoa for dusting
  7. Whipped cream, crème fraiche or raspberry sauce as accompaniments (optional)
Instructions
  1. Place the chocolate in a heatproof bowl over a pan of “barely simmering” water and allow to melt completely. Keep warm and set aside.
  2. Preheat the oven to 350°F. Generously butter an 8-inch round springform cake pan.
  3. Cut an 8-inch round of parchment paper and press it into the bottom of the pan. Brush butter on the parchment paper.
  4. Beat the eggs, sugar and liqueur or extract in a large heat-proof mixing bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon until warm but not hot. Remove from heat, then beat with electric hand mixer (or by hand with a whisk) for about 3-4 minutes. Slowly stir in the melted chocolate.
  5. In a clean mixing bowl, whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the prepared pan.
  6. Bake about 30 minutes in center of oven until torte comes away from side of the pan and a bamboo skewer inserted in the torte comes out clean. The center still should be moist (do not overbake).
  7. Let cool to room temperature, remove from pan, and peel off the paper liner.
  8. You can refrigerate overnight if you wish, covered with plastic wrap, but bring to room temperature before serving.
Notes
  1. You can alternatively chill the torte mixture in the pan in refrigerator overnight (at least 12 hours) instead of baking. You will get a delicious thick mousse or terrine-like cold dessert.
Adapted from The New Taste of Chocolate by Maricel E. Presilla
Adapted from The New Taste of Chocolate by Maricel E. Presilla
CocoBeat https://cocobeat.net/

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