Description
This Flourless Chocolate Torte is a rich, decadent dessert made without any flour, perfect for those seeking a gluten-free indulgence. Featuring a smooth, dense chocolate center with a slightly crisp exterior, it combines whipped egg whites and melted semisweet chocolate for a luscious texture. Lightly dusted with confectioners’ sugar, this elegant cake makes an impressive treat for any special occasion.
Ingredients
Scale
Eggs
- 5 large eggs, separated
Chocolate and Butter
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Other Ingredients
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Confectioners’ sugar, optional (for dusting)
Instructions
- Prepare Egg Whites: Place egg whites in a large bowl and let them stand at room temperature for 30 minutes to ensure they whip properly later.
- Melt Chocolate and Butter: Set up a double boiler or use a metal bowl over barely simmering water. Melt the chopped semisweet chocolate and cubed butter together, stirring until smooth. Remove from heat and let it cool slightly.
- Beat Egg Yolks: In another large bowl, beat the egg yolks until they are thick and lemon-colored. Gently fold the slightly cooled chocolate mixture into the beaten yolks.
- Whip Egg Whites: Using clean beaters, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add sugar one tablespoon at a time, beating on high speed after each addition until the sugar dissolves and stiff glossy peaks form.
- Combine Mixtures: Fold a quarter of the beaten egg whites into the chocolate and egg yolk mixture to lighten it. Then carefully fold in the remaining egg whites, preserving as much air as possible to maintain the light texture.
- Bake the Torte: Transfer the batter to a greased 9-inch springform pan. Bake in a preheated 350°F oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to keep the texture moist.
- Cool and Serve: Cool the torte completely on a wire rack. Once cooled, loosen the sides of the torte with a knife and remove the springform rim. Optionally, dust the top with confectioners’ sugar before serving.
Notes
- Allow egg whites to come to room temperature before whipping for better volume.
- Be careful not to overbake; the center should remain moist for a fudgy texture.
- Folding the egg whites gently preserves the airiness, crucial for the torte’s texture.
- You can substitute dark chocolate for semisweet if preferred for a more intense chocolate flavor.
- Ensure the mixing bowls and beaters for egg whites are clean and free from any grease to achieve stiff peaks.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 140mg
