Flourless Chocolate Torte

Name: Flourless Chocolate Torte
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Cuisine: French
Ingredients: 8 oz dark chocolate (70% cacao), coarsely chopped, coarsely chopped; 1/2 cup unsalted butter, cut into pieces; 2/3 cup granulated sugar; 4 large eggs, room temperature; 1 tsp pure vanilla extract; 1 tsp instant espresso powder; 1/4 tsp fine sea salt; 2 tbsp unsweetened cocoa powder (for dusting)

An intensely rich, silky chocolate torte made without any flour - just dark chocolate, butter, eggs, and a touch of sugar - delivering a dense, truffle-like texture that slices beautifully.

55 minMediumServes 10320 cal/serving

FrenchDessertOvenLow CarbGluten-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

8 oz dark chocolate (70% cacao), coarsely chopped, coarsely chopped
1/2 cup unsalted butter, cut into pieces
2/3 cup granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp instant espresso powder
1/4 tsp fine sea salt
2 tbsp unsweetened cocoa powder (for dusting)

Instructions

1

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2

Set a heatproof bowl over a saucepan of barely simmering water. Add 8 oz coarsely chopped dark chocolate (70% cacao), coarsely chopped and 1/2 cup cut into pieces unsalted butter. Stir gently until fully melted and smooth. Remove from heat and let cool for 5 minutes.
3

Whisk 2/3 cup granulated sugar, 1 tsp instant espresso powder, and 1/4 tsp fine sea salt into the chocolate mixture.
4

Add 4 room temperature large eggs one at a time, whisking well after each addition. Stir in 1 tsp pure vanilla extract.
5

Pour the batter into the prepared pan and smooth the top.
6

Bake for 28-32 minutes until the edges are just set and the center still jiggles very slightly when gently shaken.
7

Cool completely in the pan on a wire rack - at least 1 hour - before releasing the springform. Dust the top with 2 tbsp unsweetened cocoa powder (for dusting) through a fine sieve. Slice and serve at room temperature.

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Questions

What is Flourless Chocolate Torte?

An intensely rich, silky chocolate torte made without any flour - just dark chocolate, butter, eggs, and a touch of sugar - delivering a dense, truffle-like texture that slices beautifully. This reference files it under French dessert: made in the oven, rated medium and about 55 minutes start to finish.

What temperature do I cook Flourless Chocolate Torte at?

For Flourless Chocolate Torte, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 32 minutes, in step 6.

Does room temperature really matter in Flourless Chocolate Torte?

Step 4 reads: "Add 4 room temperature large eggs one at a time, whisking well after each addition." It does at step 4. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Do I need any special equipment for Flourless Chocolate Torte?

Beyond a knife and a board, the method uses a springform pan (step 1), a fine-mesh sieve (step 7) and parchment paper (step 1).

What can I use instead of espresso powder in Flourless Chocolate Torte?

The entry for Flourless Chocolate Torte calls for 1 tsp instant espresso powder. In its place: Twice as much instant coffee, or leave it out. It deepens chocolate rather than adding coffee flavor.

Which part of Flourless Chocolate Torte can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 32 minutes: "Bake for 28-32 minutes until the edges are just set and the center still jiggles very slightly when gently shaken." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

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