Flourless Chocolate Torte
Flourless chocolate torte is the perfect dessert for chocoholics—no flour gets in the way of the rich chocolate flavor. Bake this melt-in-your-mouth torte for special occasions or any time a craving hits. For an elegant finish, dust it with confectioners' sugar.
Prep time:
Cook time:
Serves: 12
Calories per serving: 159
Ingredients:
Cook time:
Serves: 12
Calories per serving: 159
5 large eggs, separated
12 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1/4 teaspoon cream of tartar
1/2 cup sugar
confectioners' sugar, optional
Directions:
Preheat the oven to 350°F. Using a double boiler or a metal bowl over simmering water, melt the chopped chocolate and cubed butter together. Stir until smooth, and then remove from the heat and let it cool slightly.
Beat the egg yolks until they turn thick and lemon-colored. Gently fold in the slightly cooled chocolate mixture, making sure it’s well combined. In another bowl, beat the egg whites with the cream of tartar on medium speed. Once they turn foamy, gradually add the sugar, 1 tablespoon at a time, while increasing the speed to high. Test Kitchen Tip: Make sure the egg whites are at room temperature. This helps the whites whip up to full volume. Continue beating until stiff, glossy peaks form. Gently fold a fourth of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining whites until no white streaks remain.
Transfer the mixture to a greased 9-inch springform pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let the torte cool completely on a wire rack. Once the torte is cool, loosen the sides of the pan with a knife and remove the springform ring. Editor's Tip: Be careful not to overbake the torte. It should still be slightly moist in the center when you insert a toothpick. For an elegant touch, dust the torte with confectioners’ sugar before serving.
Source: tasteofhome.com
Beat the egg yolks until they turn thick and lemon-colored. Gently fold in the slightly cooled chocolate mixture, making sure it’s well combined. In another bowl, beat the egg whites with the cream of tartar on medium speed. Once they turn foamy, gradually add the sugar, 1 tablespoon at a time, while increasing the speed to high. Test Kitchen Tip: Make sure the egg whites are at room temperature. This helps the whites whip up to full volume. Continue beating until stiff, glossy peaks form. Gently fold a fourth of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining whites until no white streaks remain.
Transfer the mixture to a greased 9-inch springform pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let the torte cool completely on a wire rack. Once the torte is cool, loosen the sides of the pan with a knife and remove the springform ring. Editor's Tip: Be careful not to overbake the torte. It should still be slightly moist in the center when you insert a toothpick. For an elegant touch, dust the torte with confectioners’ sugar before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.