Chocolate Torte

Not quite hitting the blog in time for Christmas, but I suppose I am getting this recipe to you just in time to dash your New Year's weight-loss resolution. Sorry about it, but not really because this Chocolate Torte turned out just too damn delicious not to share.

There must be millions of different recipes out there for chocolate tortes and flourless chocolate cakes. Some closer to brownies in texture while others may resemble more of a fudge like consistency. If I was craving something more brownie like, well I'd just make a pan of brownies. So this Chocolate Torte is decadent and fudgy, super smooth and velvety.

The cake itself is not much more than chocolate, butter and eggs with just a dear bit of flour to bring it all together. And for my gluten-free friends out there - don't fret! You can easily swap the few tablespoons of flour for a gluten-free, measure-for-measure flour blend.

Since there are so few ingredients in this cake, I'd encourage you to opt for higher quality chocolate, such as Ghirardelli. And reach for the chocolate bars instead of the chips since chips often contain stabilizers that don't melt quite as smoothly.

Serve with loads of tart berries and a dollop of whipped cream to cut the richness of the cake.

Chocolate Torte

Ingredients

·       16oz semi-sweet, roughly chopped

·       1 cup butter, diced

·       ¼ cup brewed espresso or coffee

·       8 eggs, chilled

·       ¼ tsp salt

·       2 tsp vanilla extract

·       3 tbsp flour

·       Fresh strawberries, for serving

·       Fresh raspberries, for serving

·       Whipped cream, for serving

Preheat oven to 325F. Line the bottom of a 9in springform pan with parchment paper. Grease pan and paper with nonstick spray. Wrap the outside of the pan with heavy duty foil.

Make a double-boiler - set a large heat-proof mixing bowl over a medium saucepot of water. Ensure the bottom of the bowl does not touch the surface of the water. Bring the water to a hard simmer over medium low heat.

Add the chocolate, butter and coffee to the bowl. Periodically stir the mixture until the chocolate is completely melted and smooth. Remove from the saucepot and set aside to cool slightly.

While the chocolate cools, add the eggs to the bowl of a standmixer fitted with a whisk attachment. Whisk on medium speed until the eggs begin to combine. Gradually increase the speed to medium high to ensure the eggs remain in the bowl. Whip the eggs until pale yellow, foamy and doubled in size – about 5 minutes.

Whisk the salt and vanilla extract into the chocolate mixture. Sift 1 tbsp of flour over the surface of the chocolate. Fold in with a spatula. Repeat with the remaining 2 tbsp of flour.

Gently fold about half of the eggs into the chocolate mixture, taking care not to completely deflate the eggs. Repeat with the remaining eggs. Ensure the batter is all homogenous in color – no streaks.

Pour the batter into the prepared springform pan.

Transfer the springform pan to the center of a large roasting pan. Fill the roasting pan with very hot tap water until the water is about 1/3 of the way up the side of the springform pan.

Bake for 50-55 minutes until the cake is slightly puffed and the center is set with just a slight jiggle. 

Allow the cake to cool to room temperature before transferring to the fridge to set. Chill the cake for at least 2 hours or overnight.

Remove the cake from the fridge about 1 hour before serving. Remove from the springform pan and transfer to a serving platter. Slice into wedges and serve with fresh berries and whipped cream if desired.

Serves 8-10

Notes

This cake freezes beautifully. Be sure to chill the cake in the fridge first before wrapping tightly in plastic wrap and transferring to the freezer. Then defrost in the fridge.

Gluten Free Friendly!

I had greatest success with Cup4Cup gluten free flour blend.