Flourless Chocolate Torte with Ganache (#1879)
Cakes Chocolate Desserts
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- 6 large Eggs separated
- 1 cup Unsalted Butter cut into small pieces
- 9 oz Chocolate (Semi-Sweet) or bittersweet, chopped, or chocolate chips
- 1 pinch Salt
- 1 cup Sugar divided
- 1 tsp Vanilla Extract
- 1/4 tsp Cream Of Tartar
For The Ganache
- 8 1/2 oz Chocolate (Semi-Sweet) or bittersweet, chopped, or chocolate chips
- 3/4 cup Heavy Whipping Cream
- 2 tablespoons Unsalted Butter
- 1 pinch Salt
- 1 Tbsp Brandy or other similar liqueur, optional
- To make the chocolate torte:
- Preheat oven to 350° f (180° c) f and position oven rack in the center of the oven.
- Grease an 8-inch springform with butter or coat with cooking spray.
- Line bottom and sides of pan with parchment paper.
- Separate the eggs when they are cold, put the egg whites in one bowl and the egg yolks in another bowl.
- Cover the two bowls with plastic wraps and let sit in a warm place or in warm water to bring to room temperature, 10 to 15 minutes.
- Meanwhile, melt the butter and chocolate in a stainless steel bowl sit over a saucepan of simmering water.
- Add egg yolks and 1/2 cup sugar in the bowl of an electric mixer or a hand mixer.
- Beat on medium high speed until thick and pale, 4 to 5 minutes. (the eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)
- Beat in the vanilla extract and melted chocolate mixture until smooth. Transfer the chocolate and egg yolk mixture into a large bowl and set aside.
- Wash the bowl very clean, then beat the egg whites until foamy.
- Add the cream of tartar and keep beating until soft peaks form.
- Slowly pour in the remaining 1/2 cup sugar and beat until stiff peaks form.
- With a rubber spatula fold a small amount of whites into the egg yolk mixture to lighten the batter.
- Stir in the remaining egg whites, folding until just incorporated. Do not over mix or the batter will deflate.
- Pour into the prepared pan, smoothing the top.
- Bake for about 50 to 55 minutes or until a wooden stick inserted in the center comes out with a few moist crumbs. (during baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.)
- Remove from oven and transfer on a wire rack to let cool.
- The top of the cake will have become hard with a cracked surface and lots of crumbs.
- Cover with plastic wrap and place in the refrigerator for a few hours or up to a few days.
- To make the ganache:
- Add the chopped chocolate or chocolate chips in a stainless steel bowl.
- Heat the cream and butter in a small saucepan over medium heat.
- Bring just to a boil.
- Pour the boiling cream over the chocolate and let stand for about 5 minutes.
- Mix until smooth. Stir in the liqueur if needed.
- To assemble the cake :
- Take torte out of refrigerator and brush any loose crumbs from the cake.
- Set on a wire rack, let top of the cake facing down and the bottom of the cake is facing up.
- Place the wire rack on a baking sheet in order to catch the chocolate ganache drips.
- Pour the ganache into the center of the cake.
- Spread the ganache with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating.
- If there are any bare spots on the sides of cake, cover with ganache.
- You can top with some fresh strawberries, raspberries, blueberries or mixed berries, shave some chocolate over if desired;
- Refrigerate cake until whenever you are ready to serve this delicious chocolate torte.
- Note: The torte is best served the next day as it allows the flavors to blend.
- Cut the cake in small slices with a sharp knife, wiping off the knife after slicing each piece.