Flourless Chocolate Torte, or: your new best friend

There is something so relaxing about baking! Though I stay healthy and usually only have a tiny bit of whatever I’ve made, I still can’t resist the urge to bake some pretty decadent, delectable desserts.  Yes, alliteration.  It’s just that good.

Today, I’ve brought you a flourless chocolate torte that’s full of the good stuff, fairly easy to make, and will instantly propel you to the rank of expert chef and best friend among your peers.  Or your boyfriend’s mom, as the case may be–I brought her one today and I think I might have replaced him in her heart. Just kidding. But seriously–it’s good.


For the Torte
2 2/3 cups semisweet chocolate chips (16 ounces), divided
1 cup unsalted butter, divided
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
5 large eggs
1 cup sugar
1 tsp salt

For the Ganache
1/2 bar lindt dark chocolate bar (at least 75% cocoa)
Approx. 1/4 c of heavy whipping cream


Preheat the oven to 350F and butter a 9″ springform pan.  Cover the bottom of the pan with parchment, and butter then parchment. Now, if you’re like me, and are usually completely unprepared when recipes call for this kind of thing, I promise that greasing the bottom of the pan with a ton of Pam and a generous helping of flour that you put the lumps out of will work just as well.  Not that I’m speaking from experience, or anything.

Combine 1 2/3 cups chocolate chips with 3/4 cup butter in a saucepan.  Melt, over low heat, until completely smooth.  Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.

Are you drooling yet?

While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 tsp salt and mix on high until very thick, about 6 minutes.  If you use a handheld mixer like I did, I can guarantee you a good workout from this part.

Anyone else think this is kind of pretty? No? Just me? Kay cool.

Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.  Don’t worry if it starts out super light colored; by the time you fold in the chocolate, it should be rich and dark.


Bake for 45-50 minutes, and test with a toothpick.  This is a VERY crucial step.  The first time I made the torte, I baked it for 45 minutes and called it a day.  When I pulled the top off of the springform pan, I realized that the inside of the cake had not baked.  There are few things sadder than throwing out a freshly baked cake, my friends.  Do not be a Lauren.

The center will fall, and edges will remain lofty.  Let the cake cool, in the pan, for an hour before using a spatula to press the edges down to the same height as the center.  Invert the torte onto a plate, and remove the parchment.  Let cool completely.

Now, for the ganache!

Break up the dark chocolate bar, and melt it in a saucepan with the heavy cream, adding gradually.  If the sauce seems too thick, add a little more cream.  It should be thick enough to stand on top of the cake.  Once smooth, pour gently over the top of the cake and smooth out with a spatula.

Refrigerate until prepared to eat.  Garnish with raspberries, or homemade whipped cream.

Prepare to be crowned with laurels and heaped with love and affection.


One thought on “Flourless Chocolate Torte, or: your new best friend

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