Flourless Chocolate Torte
  • CourseDesserts, Gluten-Free, Quick & Easy
  • CuisineAmerican
Servings Prep Time
8-10servings 20minutes
Cook Time
35-45minutes
Servings Prep Time
8-10servings 20minutes
Cook Time
35-45minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Recipe Notes

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