Flourless Chocolate Torte
I absolutely LOVE chocolate…creamy, thick, rich, and smooth. This gluten-free flourless chocolate torte provides all of those things…and more. If you haven’t tried this, or similar recipe AND you LOVE a rich chocolate dessert, you must try this recipe.
Have you ever wished for a small piece of something semi-sweet and velvety smooth? All I want are a few bites…okay maybe more like six. I will agree to add some fresh berries but don’t even think about adding whipped cream or anything else that will take away from the semi-sweet chocolate. This is what I’m after the most.
This recipe is a quick fix and simply delicious! It’s best chilled and served cold, but if you can’t wait, you can also enjoy it warm. It’s a good dessert to impress friends and family with as well.
I like to finish this perfect dessert off with a light dusting of powdered sugar that I sprinkle on after laying a round doily on top of the cake. After dusting, I finish off the Torte with a few slices of fresh organic strawberries (or any berries of your choice). To serve, add a few extra slices of berries on top of the slice. Who can resist the combination of smooth, rich chocolate and flavorful, sweet berries? This is true harmony to my taste buds!
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Flourless Chocolate Torte
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Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan. Knock out the air bubbles by tapping the pan gently on the counter a few times. Bake for 35 to 45 minutes or until the top is no longer shiny and barely jiggles. Remove from the oven when a toothpick inserted into the center comes out with only a few crumbs. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter.
To finish the torte:
Place a doily on top of the torte and dust with powdered sugar, cocoa, cacao powder. To serve, add a few slices of strawberries or raspberries on top of each slice. Savor the richness!
Notes: You can use raspberries, blackberries or even blueberries in place of the strawberries. Yum
Photo Credit: Con Poulos from the original recipe.
Credits: Recipe courtesy of Food Network Magazine