Description
This Flourless Chocolate Torte is a rich, decadent dessert made without any flour, offering a dense and fudgy texture perfect for chocolate lovers. Featuring a smooth blend of semi-sweet baking chocolate, butter, eggs, and a hint of espresso powder, this torte is baked to perfection and can be garnished with powdered sugar, hot fudge, and ice cream for an indulgent treat.
Ingredients
Scale
Chocolate & Butter
- 8 ounces (2 4-ounce packages) semi-sweet baking chocolate bars, roughly chopped
- ½ cup (1 stick) salted butter, cubed
Egg Mixture
- 5 large eggs
- 1⅓ cup powdered sugar
- 1½ tablespoons dutch process cocoa powder
- 1 teaspoon espresso powder
Optional Garnishes
- Extra powdered sugar
- Hot fudge
- Ice cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan or a 9-inch baking pan with baking spray.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped semi-sweet chocolate and cubed salted butter. Microwave on high for 30 seconds, stir well, then continue heating in 30-second increments, stirring in between until the mixture is completely melted and smooth.
- Beat Eggs: Using a hand or stand mixer, beat the 5 large eggs on high speed until light and creamy, about 3 minutes.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the powdered sugar, dutch process cocoa powder, and espresso powder until evenly mixed.
- Mix Dry Ingredients into Eggs: Gradually beat the dry mixture into the beaten eggs and continue beating for 2-3 minutes until the mixture becomes frothy.
- Fold Egg Mixture into Chocolate: Gently fold one-third of the frothy egg mixture into the melted chocolate, stirring minimally to combine. Repeat folding with the second third of the egg mixture, then finish by folding in the remaining egg mixture until just combined.
- Prepare Pan and Bake: Pour the batter into the prepared pan, spreading it into an even layer. If using a springform pan, place it on a baking sheet to catch any potential leaks. Bake in the preheated oven for 25-30 minutes, until the center is set and the edges are puffy.
- Cool the Torte: Remove the torte from the oven and allow it to cool completely in the pan.
- Serve: When ready to serve, optionally sprinkle with powdered sugar and serve with hot fudge and ice cream for extra indulgence.
Notes
- Store the torte in the refrigerator for up to 4 days, tightly covered.
- Freeze the torte wrapped well or in a freezer-safe container for 2-3 months; thaw overnight in the refrigerator before serving.
- Ensure your springform pan seals well to avoid batter leaks; consider wrapping with aluminum foil or using a baking bag.
- Place a springform pan on a baking sheet to catch any spills during baking; this is not required for a regular pan.
- If using a regular 9-inch baking pan, line it with parchment paper for easy removal of the torte.
- Beat the eggs until light, creamy, and frothy for the best volume and texture in the torte.
- Adjust espresso powder according to your taste preference: increase for a more bitter, dark chocolate flavor or omit for a sweeter profile.
- Using regular cocoa powder instead of dutch process cocoa will yield a sweeter, lighter flavor.
Nutrition
- Serving Size: 1 slice (1/12 of torte)
- Calories: 300
- Sugar: 28g
- Sodium: 110mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 190mg
