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Flourless Chocolate Torte


Sunday, December 8th, 2013

With the onset of the holidays, we all seek to make that “one special dish” that leaves guests wanting more…and begging for your recipe.  This chocolate torte will become your “family secret” recipe because it is so simple…but looks and tastes as if you spent hours in preparation. I was given this recipe last fall, when I had the opportunity to take a class in Italian cooking with a wonderful chef in the Tuscan region of Italy. During the class, we made this wonderful, but quite simple, chocolate torte.  The measurements are listed in grams…which is how it was made in the class…but I have provided equivalents for American measurement in italics.   This is truly very easy to prepare and I guarantee that it will be the hit of any meal!

Flourless Chocolate Torte

Ingredients:
200 grams of Ghirardelli dark baking chocolate (60% cacao),broken into small pieces (buy 2 Ghirardelli 60% baking bars…use one complete bar and 7/8 sections of the second bar)

100 grams (7 Tbsp) of unsalted butter, cut into chunks
3 eggs at room temperature, yolks and whites divided
100 grams (scant ½ cup) granulated sugar

 

Directions:
Melt the chocolate and the butter in a double boiler over simmering water, stirring frequently. Beat the egg yolks and sugar in a large bowl, and then add the melted chocolate/butter mixture, stirring until blended. Beat the egg whites with a small pinch of salt in a small bowl until stiff peaks form. Use a whisk to fold the egg whites gently into the chocolate mixture until no white streaks remain.

Preheat the oven to 350 degrees. Coat an 8 inch spring form pan with cooking spray. Spoon the chocolate mixture evenly into the pan and then place the pan in the center of the preheated oven. Reduce the oven temperature to 335 degrees and bake the cake for 30 minutes or until the cake begins to slightly pull away from the sides of the pan.

Release the sides of the spring form pan to allow the cake to cool. Serve slightly warm or at room temperature, topped with sweetened whipped cream.

(Note: if you can find a 7 inch spring form pan, your torte will be taller, but can still be divided into 8 portions)

Makes 8 servings using small slices to allow for the richness of the torte.

 

 

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