Flourless Chocolate Torte

This torte is my go-to dessert for dinner parties. It is so easy to throw together, a total crowd-pleaser, and gluten-free! Last night we had a dinner party of 13 people, so in addition to soup, more soup, bread, salad {like this one}, and lemon bars, I made this!

Now, I've posted this recipe before. Kind of. I used to make it with blackberry coulis, which is fabulous, but usually I'm far too lazy to actually do the coulis. So, in addition to having taken a few better pictures, this one doesn't have the coulis. I do recommend serving this with whipped cream! In order to not offend our dinner guests, I didn't take a picture of a cut piece, so I'm going to go WAY outside of my comfort zone and actually direct you to my old {hideous} post if you want a few more pictures. Ugh. Ugh. OKHERESHHHH. That's painful.

The key to this recipe is to whip the eggs and sugar into oblivion. They'll froth right up into a thick, white mess — and that's what you want! I let my kitchenaid go on high for a good 5 minutes. Then, fold in the chocolate, pour into a (sealed, non-drippy!) springform pan, and let 'er bake! You might be terrified when the center falls and the edges stay raised after baking. Don't worry. It's normal. While the cake is still in the pan, cooled, use the back of a wooden spoon, or a large spatula, to press the edges down flush with the rest of the torte. It's deceptively easy. Then, you'll invert the cake onto a rack and get your ganache on!

For these photos, I used the ganache in the recipe — just chocolate and butter. My usual ganache is just chocolate and heavy cream... which you're welcome to use. The creamy ganache will result in a smoother top, especially if you pour it on while it's still quite hot. The chocolate/butter mixture is hard to get runny enough for a very smooth top, but it makes for some fun spreading!

Flourless Chocolate Torte

• Author: by Mary
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 minutes
• Yield: 12 1x

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Ingredients

Units USM Scale 1x2x3x

• Torte
• 1 ⅔ cups semisweet chocolate chips
• ¾ cup unsalted butter
• ¼ cup unsweetened cocoa powder, sifted
• 1 tsp vanilla extract
• 5 large eggs
• 1 cup sugar
• 1 tsp salt
• Ganache
• 1 cup semisweet chocolate chips
• ¼ cup unsalted butter

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Instructions

1. Preheat the oven to 350 F. Butter a 9" springform pan, line the bottom with parchment, and butter again.
2. Slowly melt the chocolate chips and butter together {you can do stovetop or microwave, but only in 30-second increments if microwaving}, stirring, until smooth. Add the cocoa powder and vanilla, and let cool for 5-10 minutes.
3. In a mixer with a whisk attachment, beat the eggs, sugar, and salt together on high until very thick and frothy — about 5 minutes.
4. Gently fold the chocolate into the eggs, pour into the prepared pan, and bake for 42-45 minutes.
5. As the cake cools, the edges will remain raised as the center falls. Do not worry! When it is cool enough to handle, use the back of a wooden spoon to press the edges down flush with the rest of the cake. Then, remove the cake from the pan and invert onto a wire rack to cool.
6. When the cake is cool, make the ganache. Heat the butter and chocolate chips together until melted, pour over the cake and smooth to cover.
7. Let the cake set for at least 1 hour after making the ganache before serving.

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