chocolate torte

An indulgent no-bake truffle torte. Serve this chocolate tart with whipped cream for a special dessert at family gatherings.

Chocolate Truffle Torte

(3 1/2 oz approx 7 biscuits) digestive biscuits (or Graham crackers)

(14 oz) dark chocolate

glucose syrup

salt

(20 oz

cocoa powder, to dust

Make this flourless chocolate espresso cake for a restaurant-style dessert at home. Decadent, velvety, and naturally gluten-free. Ideal for any celebration.

Gluten Free Flourless Chocolate Espresso Cake 

high-quality chocolate, 60% or darker, chopped finely

light brown sugar

granulated white sugar

kosher salt (4 grams)

strong, hot coffee

unsalted butter, very soft, cut into small pieces

eggs, room temperature

vanilla extract

1lbs frozen cherries, pitted

granulated sugar

cornstarch

orange

cinnamon

bourbon (optional)

kosher salt

Whipped Cream as needed

Preheat your oven to 350 F.

Spray your 9" springform cake pan with a...

Spray your 9" springform cake pan with a nonstick spray and line the bottom of the pan with parchment. Please make sure your spring pan is fully closed!

In a liquid measuring cup combine your eggs...

In a liquid measuring cup combine your eggs and vanilla. Set aside.

Add 340 grams of chopped dark chocolate to...

Add 340 grams of chopped dark chocolate to your food processor and chop for 30 seconds. This will make a very loud and scary sound but your food processor will be able to handle it.

Add both sugars and kosher salt to the...

Add both sugars and kosher salt to the ground-up chocolate and combine until it resembles a very fine powder. The finer this is, the smoother your cake will turn out.

With your food processor running, carefully add the...

With your food processor running, carefully add the HOT coffee to your chocolate sugar mixture through the feeder. The heat of the liquid will melt the chocolate and sugar. Once all the liquid has been added, blend for 30 seconds. Turn off your food processor and with a spatula scrape the bottom to make sure everything is melted. Blend for an additional 30 seconds.

With your food processor running, add the very...

With your food processor running, add the very soft butter to your chocolate mixture. It should still be hot enough for the butter to melt and incorporate into the mixture.

Turn off the food processor and scrape down...

Turn off the food processor and scrape down the sides to make sure everything is incorporated.

With your food processor running slowly add the...

With your food processor running slowly add the egg and vanilla mixture - if you can egg by egg. Allow the eggs to fully incorporate into the batter but don't over blend it. This should not take longer than one minute. It should be very smooth and shiny

Transfer the cake batter to your prepared springform...

Transfer the cake batter to your prepared springform and place it in your oven. I like to place my springform on a sheet pan. This way IF my pan is leaking and cake batter will be caught by the sheitan.

Bake the flourless chocolate cake at 350F for...

Bake the flourless chocolate cake at 350F for 55-60 minutes and avoid opening the oven door for the first 30 minutes if you can. Your cake will be done when it's puffed and cracked on top. You want the center of the cake to be fully cooked and not wiggly.

Carefully remove the flourless cake from the oven...

Carefully remove the flourless cake from the oven and place it on a cooling rack. Carefully run a butter knife around the edges of the cake while it is still hot to loosen it from the cake pan. The cake will sink and develop some additional cracks.

After 10-15 minutes carefully remove the spring form...

After 10-15 minutes carefully remove the spring form ring and allow the cake completely before placing it in the fridge for a few hours to set up. I normally leave it on the bottom piece of the springform pan since it's a lot easier to remove once the cake is fully chilled. Chill the flourless chocolate cake for at least 2hrs.

Combine the frozen cherries, granulated sugar, cornstarch, the...

Combine the frozen cherries, granulated sugar, cornstarch, the zest, and juice of a medium orange in a small saucepan. Add a pinch of kosher salt, vanilla extract, and a few cinnamon sticks, and bring the mixture to a slow simmer.

Allow it to simmer for 15-25 minutes until...

Allow it to simmer for 15-25 minutes until the juices start to thicken up. Make sure to stir it once in a while to make sure it doesn't burn.

Once the cherry sauce reaches the desired consistency,...

Once the cherry sauce reaches the desired consistency, remove the pot from the heat and add a generous teaspoon of bourbon (if you like). As it cools, the cherry sauce will continue to thicken.

Allow the homemade cherry sauce to cool completely...

Allow the homemade cherry sauce to cool completely before transferring to an airtight container. Store it in the fridge for up to a week.

Chances are, your cake is still on the...

Chances are, your cake is still on the base of the springform pan when you are ready to serve it. Place a sizable plate on top, then invert the cake. Take off the bottom section of the cake pan and gently peel away the parchment paper, being cautious not to tear the chocolate cake. After removing the parchment paper, position a serving plate on the cake and carefully flip it back over, revealing the crinkled side facing upward.

To slice the cake, dip a Chef’s Knife...

To slice the cake, dip a Chef’s Knife in hot water and dry very well with the towel. I like to start with quartering the cake and then cut each quarter of the cake into equal pieces. You should be able to get 8-12 pieces from this chocolate espresso cake.

Place a piece of flourless chocolate cake on...

Place a piece of flourless chocolate cake on a plate, dust with powdered sugar if you like. Top with a generous spoon of whipped cream and top with some of the homemade tart cherry sauce. Enjoy!

My mom has been making this chocolate torte recipe for a long time and it&#039;s the dessert we look forward to every special occasion. This chocolate torte is flourless and since this recipe does not contain flour if you&#039;re gluten free you&#039;re in luck! This recipe only requires 5 ingredients and a pinch of salt! All you&#039;re going to need is some butter, chocolate, eggs, sugar, heavy cream, and salt. It&#039;s the method that makes this great!! Let&#039;s make it!

Flourless Chocolate Torte

½ sticks + 2 tbsp unsalted butter (divided)

oz Ghirardelli 60% cacao bittersweet chocolate (divided)

eggs

sugar

heavy cream

For garnish: powdered sugar and fresh raspberries

For serving: whipped cream or vanilla ice cream

Preheat oven to 350°F

Grease a 9 inch springform cake pan on the base and all around the sides with about 2 tbsp of unsalted butter.

Slice 1 ½ sticks of unsalted butter into cubes and add the cubed butter into a shallow mixing bowl. Now, take 12 oz of the bittersweet chocolate, break it up into pieces, and add it into the shallow bowl with the cubed butter.

Fill a pot ⅓ of the way with water and bring it to a boil. Once it comes to a boil, lower it to medium and place the shallow bowl on the pot (make sure your water is low enough that it doesn't touch the bottom of the bowl). Now using a rubber spatula move the chocolate and butter back and forth until it's fully melted and smooth (make sure you're using a rubber spatula don't use any metal utensils while doing this). Once it's melted and smooth, take it off the heat and set it aside to cool for about 18 - 20 minutes.

In a separate large mixing bowl, add in the eggs, pinch of salt, and sugar. Beat that together with an electric hand mixer for 8 minutes until it is pale and thick.

Now, take your cooled chocolate, pour half of it into the bowl with the egg mixture, and gently fold it in. Pour in the other half of the chocolate mixture and continue to gently fold everything together until there is no more white showing. Then, place the greased 9 inch springform cake pan on a baking sheet and pour that combined batter into the greased cake pan. Place the baking sheet with the cake pan in the 350°F preheated oven on the middle rack for 35 - 40 minutes until the torte is no longer shiny. Once the torte is done, let it cool for about 1 ½ - 2 hours in the springform cake pan. (Don't be upset if your torte has cracks in it, that's normal!)

Once the cake is fully cooled, unlock the springform cake pan and lift it off the torte. Set the torte aside while you make the ganache.

To make the ganache, take 4 oz of bittersweet chocolate, break it up into pieces, and add it into a mixing bowl. Set the bowl with the chocolate aside. Now, in a small pot add in the heavy cream. Heat up the heavy cream on a medium heat just until it's heated up (don't scorch or boil the heavy cream). Once the heavy cream is heated up, pour the hot cream over the pieces of chocolate in the bowl, and immediately place saran wrap over the bowl. Leave the saran wrap over the bowl for about five minutes (the saran wrap helps soften the chocolate before mixing it). Then, remove the saran wrap and gently mix the cream and chocolate pieces together until melted and smooth. Now, pour the ganache evenly over the torte letting the ganache drip down the sides of the torte. Once you’re done pouring the ganache over the torte, let it sit on the counter to fully set up for about 1 ½ hours. (In my video I had gooey chocolate running down the torte only because I didn't cool it at the end because I had to finish the video).

Once the torte is done setting up, garnish the top with powdered sugar and fresh raspberries, and serve it with whipped cream or vanilla ice cream. Enjoy!

https://www.youtube.com/watch?v=8hO410G-ZT8

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The most viewed chocolate torte recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine