Flourless Chocolate Torte
This torte is a true showstopper, making it a perfect treat to serve during holiday festivities. Inspired by one of my favorite bakeries, this torte is deliciously decadent and is easily the best chocolate dessert I’ve ever made. Inspired by the French dessert, la bête noire, it’s an instant favorite for chocolate lovers and those who enjoy rich flavors. I hope you enjoy this festive treat.
This recipe is naturally gluten-free, but it cannot be made vegan. I have not attempted to make this recipe dairy-free, but it could be done using vegan butter and coconut cream.
For the torte:
1 Cup water
¾ Cup sugar
10 T butter (a stick and two tablespoons extra)
18 ounces 60% dark chocolate
6 large eggs
For the chocolate ganache:
1 cup heavy whipping cream
8 ounces milk chocolate (or dark if you prefer)
Preheat your oven to 350°.
Prepare a 10-inch springform pan or an 8×8 square pan by greasing it on all sides and on the bottom. Wrap the outside of the pan in 2 layers of aluminum foil. Locate a large baking pan with tall sides that you can fill with water during the baking process. Set these items aside.
In a small pot, bring your water to a boil. Add your sugar and simmer it over medium heat, stirring to dissolve the sugar. Allow it to simmer for 5 minutes. Remove it from heat and set aside.
In a large saucepan, melt your butter over medium heat. Add your 18 ounces of dark chocolate and whisk the mixture until it is smooth. Whisk in your sugar syrup and remove it from heat.
Allow the chocolate mixture to cool, until you could touch the chocolate without hurting your finger. It may take 10 to 20 minutes. This step is important, as it will ensure that you don’t scramble your eggs in the next step.
After your chocolate mixture has cooled, whisk in your eggs. I recommend adding 2 eggs at a time. Whisk the batter until it is smooth.
Pour the batter into your prepared pan. Place the torte pan into the large baking pan and fill it with water. Fill it until the water reaches halfway up the sides of the torte pan.
Bake the torte for 45 to 50 minutes. The torte is ready when it does not wiggle when gently shaken.
Allow the torte to cool in the fridge for 30 minutes to an hour before adding your ganache topping.
While your torte is cooling, you can make the ganache.
Add your heavy whipping cream to a small saucepan. Heat it over medium-high heat until it is very hot, but not boiling. Add your 8 ounces of chocolate and whisk to combine.
Pour the ganache on top of the torte and tap it gently on the table to make the coating even.
Allow the torte to cool in the refrigerator for another 2 hours before serving. Enjoy!