Flourless Chocolate Torte Recipe

4.5 3 3
Flourless Chocolate Torte Recipe
Flourless Chocolate Torte Recipe photo by Taste of Home
Publisher Photo

Flourless Chocolate Torte Recipe

Read Reviews
4.5 3 3
Publisher Photo
Here’s the perfect dessert for chocoholics—like me! I bake the melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners’ sugar. —Kayla Albrecht, Freeport, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 5 eggs, separated
  • 12 ounces semisweet chocolate, chopped
  • 3/4 cup butter, cubed
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • Confectioners' sugar, optional

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.
In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites.
Transfer to a greased 9-in. springform pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar. Yield: 12 servings.
Originally published as Flourless Chocolate Torte in Taste of Home Christmas Annual Annual 2014

  • 5 eggs, separated
  • 12 ounces semisweet chocolate, chopped
  • 3/4 cup butter, cubed
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • Confectioners' sugar, optional
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.
  2. In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.
  3. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites.
  4. Transfer to a greased 9-in. springform pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
  5. Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar. Yield: 12 servings.
Originally published as Flourless Chocolate Torte in Taste of Home Christmas Annual Annual 2014

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Reviews forFlourless Chocolate Torte

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horseshowmom10 User ID: 8602711 243973
Reviewed Feb. 17, 2016

"This recipe went together easier than I first thought it would, and came out perfect! Great chocolate flavor plus it was very moist and not too heavy. I dusted with powdered sugar and put a dollop of real whipped cream on top- loved it!"

MY REVIEW
patbleech User ID: 7891504 240362
Reviewed Dec. 27, 2015

"I made this dairy free by substituting coconut oil for the butter and it was fabulous."

MY REVIEW
JenandBry User ID: 8216959 230531
Reviewed Aug. 1, 2015

"Loved this cake! I was hesitant to try it as I've never made a cake without flour before. Came out very nice, with a smooth texture and great flavor. Definitely will make again."

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