Easy Flourless Chocolate Torte

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Feasting at home

Total Time

1 hour

Prep Time

20 minutes

Cook Time

40 minutes

Rating

(7)

Ingredients

12 servings

1 1/2 cups (313 grams or 11 ounces) unsalted butter
3/4 cup (164 grams or 5 1/2 ounces) brown sugar
1/2 cup strong coffee, instant espresso powder (see notes) or decaf or water is fine (coffee makes the chocolate flavor really shine)
9 ounces good-quality dark chocolate 65% or higher, finely chopped (semi sweet is fine if you prefer lighter)
8 large eggs at room temperature
1 teaspoon pure vanilla extract
pinch of salt
see notes for more flavor additions
powdered sugar and raw cocoa powder for dusting

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Preparation

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Step 1

Preheat oven to 350F. Butter and put parchment in the bottom of a 10″springform pan (the batter is liquidy so make sure your pan does not leak. If you think it will leak, you can line the entire inside of the pan with parchment or wrap the bottom and sides with foil to be on the safe side so it doesn’t run all over the oven.)

Step 2

In a sauce pan, melt butter with brown sugar and coffee until just fully melted and warm. Take off the heat and add in the chocolate chips, no need to stir yet. Set aside.

Step 3

In a bowl, whip the eggs, vanilla and pinch of salt, until frothy. Set aside.

Step 4

Stir the chocolate mixture until all the chocolate chips are melted, and keep mixing until everything is emulsified, it will get thick and luscious. (If the chips are not fully melted, set the bowl over a pan of hot water, making sure it is not touching the water.) Scrape a third of the chocolate into the eggs and mix in, add half of the chocolate that is left, blend in and then add the remaining chocolate mixing until fully incorporated. Add to prepared pan.

Step 5

Place in the middle of the oven on a tray. Bake 35-40 minutes. When finished, it will be slightly puffed up on the edges and the center should be firm, not jiggly or too loose.

Step 6

Set on a rack to cool. Take a knife and run around the edge. Let sit for 30 minutes before taking the ring off. Refrigerate for 2 hours or up to 2 days. You can also serve this warm but the texture is best when chilled.

Step 7

Sprinkle with powdered sugar and cocoa powder if desired. Serve with fresh berries and whipped cream. Or see notes for chocolate drizzle and raspberry sauce.