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Rich Flourless Chocolate Torte

A rich, dark slice of flourless chocolate torte dusted heavily with powdered sugar on a light plate.
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A simple recipe for a deeply rich, fudgy, and naturally gluten-free chocolate torte with a velvety texture.

Ingredients

Scale
  • 8 ounces bittersweet chocolate (at least 70% cacao), chopped
  • 8 ounces unsalted butter, cut into pieces
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting
  • Fresh raspberries, for serving (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Stir until completely melted and smooth. Remove from heat and let cool slightly.
  3. In a separate large bowl, beat the egg yolks and granulated sugar with an electric mixer until the mixture is pale yellow and thick, about 3 minutes. Beat in the vanilla extract.
  4. Gently fold the slightly cooled chocolate mixture into the egg yolk mixture until just combined.
  5. In a clean, dry bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
  7. Pour the batter into the prepared springform pan.
  8. Bake for 30 to 35 minutes. The edges should look set, but the center will still look soft.
  9. Let the torte cool completely in the pan on a wire rack. The center will sink slightly as it cools.
  10. Once cool, carefully remove the sides of the springform pan. Dust the top generously with powdered sugar before slicing and serving.

Notes

  • For an intense flavor, use high-quality dark chocolate.
  • You can serve this torte slightly warm or at room temperature.
  • If you want a Torta Caprese style, add 1/2 cup of finely ground almonds to the chocolate mixture before folding in the egg whites.

Nutrition

Find it online: https://hungryhearld.com/flourless-chocolate-torte-recipe-velvety-fudgy/