Description
This Flourless Chocolate Torte is a rich, dense, and velvety dessert made without flour, relying on whipped egg whites and melted chocolate to create a decadent, gluten-free treat perfect for special occasions or any chocolate lover’s delight.
Ingredients
Scale
Egg Mixture
- 5 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Chocolate Mixture
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
Topping (Optional)
- Confectioners’ sugar, for dusting
Instructions
- Prepare Egg Whites: Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes to improve volume when beaten.
- Melt Chocolate and Butter: Preheat the oven to 350°F (175°C). In the top of a double boiler or a metal bowl set over barely simmering water, melt the chopped semisweet chocolate with the cubed butter, stirring until smooth. Remove from heat and allow to cool slightly.
- Beat Egg Yolks: In another large bowl, beat the egg yolks until they become thick and lemon-colored. Gradually beat in the cooled chocolate and butter mixture until well combined.
- Beat 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, beating on high speed after each addition until the sugar dissolves. Continue beating until stiff, glossy peaks form.
- Fold Mixtures Together: Gently fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the batter.
- Bake the Torte: Transfer the batter into a greased 9-inch springform pan, spreading evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Be careful not to overbake.
- Cool and Serve: Remove the torte from the oven and cool completely on a wire rack. Loosen the sides from the pan with a knife, then remove the rim of the springform pan. If desired, dust the top with confectioners’ sugar before serving.
Notes
- Allowing the egg whites to come to room temperature helps them whip better for a lighter texture.
- Do not overbake to maintain the torte’s moist and rich center.
- Use a rubber spatula to gently fold to keep the batter airy.
- This torte is naturally gluten-free since it contains no flour.
- For a richer flavor, use high-quality semisweet chocolate.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 160 mg
