I have to say I’m a decent cook but a baker I am not. However, this recipe for Flourless Chocolate Torte will knock your socks off! Ok-I’ll brag a little bit because I know I’ve made this recipe at least 20 times. I’ve adapted it from a Ghirardelli recipe that was on a dark chocolate chip bag that I haven’t seen since.
Get ready…
You have to start at least a day in advance. I think at least 36 hours from start to table gives it the perfect taste and texture. Serves ~12.
10-12 oz bag of dark chocolate chips (I’ve been using Kroger store brand lately)
2 sticks butter (I use salted because that’s what I buy. Don’t freak out about the amount. It can really serve 10-14 people.)
2 fluid oz espresso or very strong coffee (you could use water if you want to mess it up… just kidding 
)
5 cold eggs (you know about me and my eggs…)
1 tsp pure vanilla extract
You’ll need a round 8 inch cake pan and a jelly roll pan (or something big enough to set the round pan in). Preheat the oven to 325 degrees. Grease the 8 inch round pan with butter and cut a round piece of parchment paper to line the bottom of the pan. Set aside. In a large microwave-safe mixing bowl add the dark chocolate chips, butter and coffee. Gently melt in the microwave stirring often until it’s completely melted and smooth. If you have a melt function on your microwave, use it. Set the mixture aside.
Crack the eggs into a mixing bowl. Add vanilla. I use my Kitchen Aid mixer for this but you can you a hand mixer. Mix for 6 minutes on medium speed with the wisk attachment or regular beaters if using a hand mixer. I set a timer and let it go. This is the key to the torte’s texture. Once the eggs are whipped and have almost tripled in volume, gradually pour 1/2 the eggs into the chocolate mixture. Blend with a spatula and then add the rest of the eggs and gently blend until it’s dark and totally mixed.
Now pour the mixture into the 8 inch round pan. Place on the jelly roll/similar pan and put in the middle of the preheated oven. Pour approximately 2 1/2 cups of hot water onto the jelly roll pan to create a water bath. Bake for approximately 20-24 minutes. DO NOT think about opening the oven door until the 2o minutes are up. The torte should jiggle in the middle but not be soupy. DO NOT poke it with a toothpick!! Let cool for 60-90 minutes, cover and refrigerate overnight.
Wait 24 hours to remove from the pan. Place the pan on a damp hot towel for about 15 seconds so it releases easier. Run a paring knife around the edge gently to help pull torte from the side of the pan (you may or may not need to do this). Invert the pan onto a round platter and gently pull the parchment paper off.
You can slice and serve with whipped cream and berries which is great or you can cover it in more chocolate with a dash of sea salt (my fav-picture above).
For the chocolate glaze melt 1/2 cup of the chocolate chips used above with 1 tbsp butter. Mix until smooth and spread over torte. Sprinkle with coarse sea salt. Put in the refrigerator to set for an hour. You’re ready to serve! Cut with a sharp knife and wipe with a paper towel moistened with hot water between slices for a clean edge.
It’s worth every bit of the effort! Enjoy!
