Flourless Chocolate Torte
Aaaaand we're back...
Such a long break in creative cooking calls for a dessert that is decadent, rich, and chocolatey. It is only appropriate considering the neglect that I've shown this blog in the past few weeks. Please forgive me. And also, accept this chocolate torte recipe as a symbol of my commitment to the blogging world. I will be better. I promise.
This torte is oh.so.good. It BLOWS regular old chocolate cake out of the water... out of the atmosphere.... out of the universe! Slight exaggeration? Not even.
I made this torte as a sweet end to our Passover meal. Served with a cup of coffee - yum. If you're looking for a Passover-friendly (though probably not diet-friendly) dessert, this one's a keeper.
*Also, gluten-free!*
Flourless Chocolate Torte
(courtesy of Food Network Magazine, April 2013)
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces
6 large eggs
1/2 cup sugar (I prefer organic evaporated cane juice)
Pinch of kosher salt
Unsweetened cocoa powder, for dusting
1. Preheat the oven to 350 degrees. Cut out a piece of parchment paper to fit into the bottom of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
2. Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
3. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. (Mine was done at 35 mins.) Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
4. Place fresh raspberries on top of the cake.
Notes: I've made this type of torte before and cooked it in a water-bath, but this recipe didn't call for that...and it worked out just fine. Also, when you pull the torte out it might have risen a bit while cooking (mine had a large bubble-like section), but it will deflate as it cools...don't worry.
This torte is oh.so.good. It BLOWS regular old chocolate cake out of the water... out of the atmosphere.... out of the universe! Slight exaggeration? Not even.
I made this torte as a sweet end to our Passover meal. Served with a cup of coffee - yum. If you're looking for a Passover-friendly (though probably not diet-friendly) dessert, this one's a keeper.
*Also, gluten-free!*
Flourless Chocolate Torte
(courtesy of Food Network Magazine, April 2013)
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces
*the recipe asks you to butter the pan, but I don't think it needs it. I lined it with parchment paper
instead.
12 oz. bittersweet chocolate chips6 large eggs
1/2 cup sugar (I prefer organic evaporated cane juice)
Pinch of kosher salt
Unsweetened cocoa powder, for dusting
Fresh raspberries (my own addition - and a good one, in my opinion)
1. Preheat the oven to 350 degrees. Cut out a piece of parchment paper to fit into the bottom of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
2. Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
3. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. (Mine was done at 35 mins.) Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
4. Place fresh raspberries on top of the cake.
Notes: I've made this type of torte before and cooked it in a water-bath, but this recipe didn't call for that...and it worked out just fine. Also, when you pull the torte out it might have risen a bit while cooking (mine had a large bubble-like section), but it will deflate as it cools...don't worry.
Comments
Post a Comment
I'd love to hear what you think!