Slice of Flourless Chocolate Torte
A flourless chocolate torte, hugely popular in the 1980s, is enjoying a resurgence on restaurant menus across the country. Dense and richly chocolatey, it’s often finished with a creamy ganache that makes it one of the most intensely flavored chocolate desserts. Its naturally gluten-free profile also makes it a great choice for guests with gluten intolerance or celiac disease.
This torte relies on eggs rather than flour and chemical leaveners. When preparing it, pay careful attention to the egg whites: the equipment must be spotless and free of any fat, and the whites must not be over-whipped. Any trace of yolk or grease on the bowl, beaters, or spatula will prevent the whites from reaching proper volume. Wash and dry everything thoroughly, and separate eggs using your hands rather than shells to reduce the chance of breaking yolks.
Beat the egg whites to soft peaks—when you lift the beaters the peaks should be rounded, not sharp. Over-beating will make the finished cake crumbly instead of tender and cohesive.
Melting chunks of chocolate
Serve the torte plain or dress it up. A dollop of whipped cream, a drizzle of raspberry coulis made from fresh or frozen berries, or an orange reduction with a splash of orange liqueur all complement the concentrated chocolate flavor. These accompaniments can be made year-round using frozen fruit or pantry staples.
Smoothly melted chocolate
Jane’s Tips and Hints:
If the surface of the torte has imperfections, conceal them with finely chopped nuts, a dusting of powdered sugar, or toasted coconut flakes. Chocolate shavings or curls also add an elegant touch. Most guests will be so taken with the intense chocolate flavor that presentation details become a charming bonus rather than a focus.
Kitchen Skill: Pouring Ganache
For a smooth, satiny coating, cool the cake completely and pour warm ganache over it. Place the torte on a rack set over a rimmed baking sheet. Begin pouring in the center and allow the ganache to flow evenly over the top and down the sides. Use a spatula gently if needed to encourage full coverage, making sure all edges are coated for a glossy finish.
- 1 cup granulated sugar
- 1-1/2 cups light corn syrup
- 28 oz good quality semisweet chocolate, preferably French or Belgian, chopped
- (chopped, divided)
- 2 sticks (16 tablespoons) unsalted butter
- 10 whole eggs
- 1/2 cup heavy cream
- Preheat the oven to 350°F. Lightly butter a 10- to 12-inch round solid cake pan. For easier removal, line the bottom with parchment and butter it as well.
- In a heavy-bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat and simmer for 5 minutes, then remove from heat.
- Melt 20 oz of the chopped chocolate in the top of a double boiler over simmering water, stirring occasionally. Remove from heat and stir in the butter. Allow to cool slightly.
- With an electric mixer, beat the eggs at high speed until frothy. Reduce speed to medium and slowly pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend until smooth.
- Pour the chocolate mixture into the prepared pan. Place the pan into a larger roasting pan and add hot water to reach halfway up the cake pan sides. Bake about 45 to 50 minutes.
- Carefully remove the pans from the oven, then take the cake pan out of the water bath. Cool completely to room temperature before unmolding. Run a knife around the inner edge, invert onto a plate, and tap gently if needed to release.
- Refrigerate the torte for at least 3 hours before serving to set the texture.
- After the torte has cooled about 2 hours, heat the heavy cream gently in a thick-bottomed pot. Add the remaining 8 oz of chocolate and stir as it melts. Avoid boiling or scorching. When nearly melted, remove from heat and let cool for a few minutes before pouring over the torte for a glossy finish.
- Place the unmolded torte on a rack over a cookie sheet and pour slightly cooled ganache into the center in one motion so it flows evenly over top and sides. Use a spatula gently if needed; warm ganache spreads best.
- Let the ganache set at room temperature briefly, then chill the torte in the refrigerator until firm. Properly prepared ganache will form a shiny coating as it cools.
- If pouring ganache feels intimidating, serve the chilled torte dusted with powdered sugar or place a smear of ganache on the plate beneath each slice. It will still be delicious.
- Yield: 10 to 12 portions