Description
This Flourless Chocolate Torte is a rich, dense, and decadent dessert perfect for chocolate lovers and those avoiding flour. Made with semisweet chocolate, butter, and eggs, it delivers intense chocolate flavor with a smooth, tender crumb. The torte is baked to perfection, resulting in a moist center surrounded by a delicate crust, and can be beautifully finished with a dusting of confectioners’ sugar.
Ingredients
Scale
Main Ingredients
- 5 large 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, for dusting
Instructions
- Prepare Egg Whites: Place egg whites in a large bowl and let them stand at room temperature for 30 minutes to reach optimal whipping condition.
- Melt Chocolate and Butter: Preheat oven to 350°F (175°C). Using a double boiler or a metal bowl set over barely simmering water, melt the semisweet chocolate and butter together, stirring until smooth. Remove from heat and allow the mixture to cool slightly.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks until thick and lemon-colored. Gradually beat in the cooled chocolate and butter mixture until fully combined.
- Whip Egg Whites: Using clean beaters, beat the egg whites with cream of tartar on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, beating on high speed after each addition until the sugar is dissolved. Continue beating until stiff, glossy peaks form.
- Fold Egg Whites into Chocolate Mixture: Gently fold one-fourth of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, maintaining as much air as possible to keep the batter light.
- Transfer and Bake: Pour the batter into a greased 9-inch springform pan. Bake for 40–45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake to maintain moistness.
- Cool and Serve: Cool the torte completely on a wire rack. Once cooled, loosen the sides with a knife and remove the springform rim. If desired, dust the top with confectioners’ sugar before serving.
Notes
- Allow egg whites to reach room temperature before whipping for better volume.
- Be careful not to overbake; the torte should be moist inside.
- Folding the egg whites gently preserves the airy texture important for this dessert.
- Use a sharp knife to loosen the edges for easy removal from the pan.
- Optional dusting of confectioners’ sugar adds an elegant finishing touch but is not necessary.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of torte)
- Calories: 330
- Sugar: 20g
- Sodium: 45mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 195mg
