Friday, April 4, 2014

(Almost) Flourless Chocolate Torte

The other day, Charlie and I were in the mood for something with the theme of chocolate chocolate chocolate.  Did I mention chocolate?

So I decided to make a flourless chocolate torte. 

Then, while I was making the batter, Charlie walked by and asked if the torte would have a crust.  Hmmm..... I thought... that was an excellent idea!  So the dessert turned into an (Almost) Flourless Chocolate Torte while I added a delightful chocolate shortbread crust.

The dessert is topped with a layer of chocolate ganache and a tiny sprinkling of kosher salt - we found that the contrast between the rich chocolate and the salt was delightful.  You can certainly eat it however you wish, but we found that taking a piece of the kosher salt with each bite of torte was the perfect way to eat it.

Let me know what you decide you like best!

Note: this dessert is very rich and chocolatey - it would be a good idea to cut very slender pieces and have guests over to share your dessert!  Also, if you don't mind eating it for a while, it will keep well in the refrigerator for about a week. 

(Almost) Flourless Chocolate Torte

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/2 cup cold butter

  •  1 1/3 cups water
  • 1 cup sugar
  • 18 tablespoons butter
  • 4 ounces unsweetened chocolate
  • 8 ounces bittersweet chocolate
  • 12 ounces semisweet chocolate
  • 8 large eggs

  • 1 cup heavy whipping cream
  • 8 ounces bittersweet or semi sweet chocolate, chopped

For crust: In the bowl of a food processor, combine flour, cocoa powder and sugar.  Pulse to combine.  Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.  Pour crumb mixture into a buttered 10-inch springform pan.  Press into an even layer on the bottom of the pan.  Wrap 2 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.  Set aside.

For torte: Preheat oven to 350 degrees F.  Combine water and sugar in small saucepan.  Bring to boil over medium heat, stirring until sugar dissolves.  Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat.  Add chocolate and whisk until smooth.  Whisk sugar syrup into chocolate; cool slightly.  Add eggs to chocolate mixture and whisk until well blended - I added the eggs two at a time, mixing well in between egg additions.  Pour batter over shortbread crust into prepared pan.  Place cake pan in large roasting pan or on a cookie sheet with sides.  Add enough hot water to roasting pan to come halfway up sides of cake pan.  Bake torte until center no longer moves when pan is gently shaken, 50 to 60 minutes. Remove from water bath; transfer to wire rack. Cool completely in pan.

For ganache:  Bring whipping cream to simmer in small saucepan over medium heat.  Remove from heat.  Add chocolate and whisk until smooth. Pour over top of torte still in pan. Gently shake pan to distribute ganache evenly and smoothly over top of torte.  Refrigerate torte in pan until ganache is set, overnight.

To serve: Run knife around pan sides to loosen torte; release sides.  Cut torte into wedges and serve with a tiny sprinkling of kosher salt, if desired.  

Makes 24 servings.

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