Description
A rich and decadent Flourless Chocolate Torte made with semisweet chocolate and eggs. This dense, fudgy dessert is perfect for chocolate lovers seeking a gluten-free treat. It features a smooth, velvety texture with a tender crumb and is finished with a dusting of confectioners’ sugar for an elegant presentation.
Ingredients
Scale
Main Ingredients
- 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 (for dusting)
Instructions
- Prepare Egg Whites: Place the egg whites in a large bowl and allow them to stand at room temperature for 30 minutes. This helps them whip up more easily and achieve a better volume.
- Melt Chocolate and Butter: Preheat the oven to 350°F (175°C). Using a double boiler or a metal bowl set over barely simmering water, gently melt the semisweet chocolate and cubed butter together, stirring continuously until smooth. Remove from heat and let it cool slightly.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until they become thick and pale lemon-colored. Once ready, beat in the slightly cooled chocolate and butter mixture until fully combined.
- Whip Egg Whites: Using clean beaters, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, increasing the speed to high after each addition. Continue beating until stiff, glossy peaks form.
- Combine Mixtures: Gently fold one-quarter of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, taking care not to deflate the mixture, to retain maximum airiness.
- Bake the Torte: Grease a 9-inch springform pan and pour in the batter. Bake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Avoid overbaking to keep the torte moist and fudgy.
- Cool and Serve: Remove the torte from the oven and cool completely on a wire rack. Once cool, run a knife around the edges to loosen, then remove the springform pan rim. Optionally, dust the top with confectioners’ sugar before serving.
Notes
- Allowing egg whites to reach room temperature helps achieve maximum volume when whipped.
- Folding gently preserves the airiness critical to the torte’s light texture despite being flourless.
- Do not overbake; the center should remain moist for the perfect fudgy consistency.
- Using a springform pan makes removing the delicate torte easier without damage.
- Dusting with confectioners’ sugar is optional but adds a beautiful finishing touch.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 310
- Sugar: 25g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 155mg
