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Flourless Chocolate Torte Recipe Video
|Bitter sweet chocolate||16 Ounce, chopped|
|Unsalted butter||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Semisweet chocolate||8 Ounce, chopped|
|Heavy cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6860 Calories from Fat 4153
% Daily Value*
Total Fat 484 g744.2%
Saturated Fat 279.7 g1398.6%
Trans Fat 0 g
Cholesterol 1992.8 mg
Sodium 1091.5 mg45.5%
Total Carbohydrates 675 g224.9%
Dietary Fiber 64 g255.8%
Sugars 573.9 g
Protein 85 g169.4%
Vitamin A 191.6% Vitamin C 2.4%
Calcium 58% Iron 149.6%
*Based on a 2000 Calorie diet
Place the chocolate and butter in a double boiler. Melt the chocolate, stirring constantly. You can do this in the microwave as well. Whisk in the coffee liquor and remove from heat. Set aside and allow cooling.
Beat the eggs, sugar, vanilla, water and salt in a large bowl – until eggs are pale yellow and have doubled in volume. Carefully add in the melted chocolate. Continue beating for about 2 minutes. Add the cocoa. Mix well.
Pour the batter into the prepared pan. Bake for about 40 to 45 minutes until an inserted cake pin comes out with moist cake crumbs. Remove pan from oven and place on a cooling rack. Let it cool down completely. Cover the cake and refrigerate for at least 6 hours or overnight.
Frost the cake with chocolate ganache or dust it with confectioners’ sugar. Serve and enjoy.
FOR THE GANACHE:
Place the chocolate and the butter into a bowl. Bring the cream to an almost boil – when you start seeing little bubbles you are done. Pour the hot cream over the chocolate and butter. Let it sit for a couple of minutes – untouched.
Whisk the chocolate and cream until it turns even and smooth.