Flourless Chocolate TortePosted: September 7, 2013
This brownie-like torte will satisfy your chocolate craving. It is fudgy and delicious. You can dress it up with a sprinkling of powdered sugar, a dollop of whipped cream, and/or a chocolate glaze. My kids loved this torte. My 13 year old ate a small chunk out of the middle of it (see bottom photo) before it even cooled. My 3 year old got into it before I could sprinkle it with powdered sugar to make it look pretty for a picture. Sigh. Oh well, it was still quite good without any embelishment.
Flourless Chocolate Torte
3 tablespoons butter
6 ounces unsweetened chocolate, chopped
6 large eggs, seperated
1 1/4 cup sugar, divided
1/4 teaspoon Kosher salt
1 tablespoon vanilla extract
Preheat oven to 350 degrees F.
Remove the bottom of a 9-inch springform pan. Line the bottom of the springform pan with parchment paper or foil, replace the sides and clamp it. The extra parchement paper or foil will be hanging out between the bottom and sides of the pan. Spray the inside of the pan with cooking spray and set aside.
Gently melt the butter and chopped unsweetened chocolate in a small pan over very low heat, stirring until smooth. Alternatively, melt the butter and chocolate in a microwave at half power in 30 second intervals, stirring each time. Let the chocolate mixture cool slightly.
Beat together the 6 egg yolks and 3/4 cup sugar with an electric mixer until thick and pale, about 3 minutes. Add the salt, vanilla extract, and the melted chocolate mixture; beat until well combined, about 1 minute.
Wash the beater attachments. In another bowl, beat the egg whites, gradually adding the remaining 1/2 cup of sugar, until stiff peaks form. This will take 5 to 6 minutes.
Gently fold 1/3 of the egg whites into the chocolate batter. Once incorporated, fold in another 1/3 of the egg whites. Repeat with the remaining 1/3 of egg whites. Pour batter, using a spatula to scrape the sides, into the prepared springform pan. Bake at 350 degrees until the torte is set, about 40 minutes. Let the torte cool completely before removing the sides.
Invert the torte onto a plate. Remove the bottom of the springform pan and the parchment paper or foil. Invert torte onto the serving plate and remove the top plate. You may sprinkle the top of the torte with powdered sugar or drizzle with a chocolate glaze.