Chocolate Torte

This Chocolate Torte was a post-Valentine’s Day treat for my chocoholic family!
Chocolate Torte | A decadent flourless chocolate torte topped with ganache

Chocolate Torte

We were lucky enough to be treated to a gourmet Valentine’s Day dinner  with some dear friends, but this meant a void in my kitchen. I had no need to bake up an uber-decadent dessert for the hubby, a die-hard chocolate fan. So I spent the week after the holiday perfecting this chocolate torte recipe. 60 ounces (yikes!) of chocolate later, we had a winner!

Chocolate Torte | A decadent flourless chocolate torte topped with ganacheTrial and Error

All 3 of my attempts were quite tasty according to the hubby. The first cake wouldn’t come cleanly out of the pan. With the next round, I removed the ring of the springform pan before the cake was thoroughly chilled and it began to slump before my very eyes. It did release beautifully, though.  Finally, I grasped all the important lessons from my previous flops and whipped up just one more torte. Success! Bill was thrilled with the glut of chocolate and my girlfriends were fans, too! I think you’ll love it, too. And as a bonus, it’s flourless so perfect for those with gluten intolerances. Chocolate Torte | A decadent flourless chocolate torte topped with ganache

Chocolate Torte
 
Prep time
Cook time
Total time
 
A flourless chocolate torte for die-hard chocoholics!
Author:
Recipe type: Cake, Dessert
Serves: 12-16 servings
Ingredients
  • Torte:
  • 2½ sticks, or 10 ounces, butter
  • 20 ounces semisweet chocolate, finely chopped
  • 1 tablespoon vanilla extract
  • 6 large eggs, at room temperature
Glaze:
  • ⅓ cup heavy cream
  • 2 ounces semisweet chocolate, chopped
Raspberry Sauce:
  • 16 ounces frozen raspberries
  • ⅓ cup granulated sugar
  • Juice of half a lemon
  • 2 teaspoons cornstarch whisked in 1 tablespoon of water
To Serve:
  • Raspberries
  • Sweetened whipped cream
Instructions
  1. If your eggs aren't at room temperature, place them in a bowl filled with hot water (less than 160º so you don't cook the eggs). Set aside.
  2. Preheat the oven to 400º. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray or cooking spray with flour. Line the bottom with a round of parchment and grease the top.Wrap the sides in 2 layers of aluminum foil and then place in a roasting pan and set aside.
  3. Melt the chocolate and the butter in the microwave (about 1-2 minutes) in a large microwave safe bowl. Stir until smooth. Stir in the vanilla.
  4. After the eggs have warmed up (about 10 minutes in the hot water), crack into the bowl of an electric mixer. Beat on high speed until light and tripled in volume, 4 to 5 minutes.
  5. Add ¼ of the whipped eggs to the chocolate mixture. Fold in the eggs thoroughly to lighten the chocolate mixture. Gently fold the remaining eggs into the chocolate mixture. Transfer immediately to the prepared springform pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
  6. Bake for 17-18 minutes; the center will be jiggly when removed from the oven. Remove from the water bath and cool to room temperature. Remove the foil. Run a knife around the perimeter of the pan.
  7. While torte is cooling, make the glaze. Put heavy cream and semisweet chocolate in a small microwave-safe bowl and microwave for about 1 minute. Whisk till smooth and let cool slightly. Let cool to room temperature. Pour the glaze over the torte (while it's still in the springform pan), then chill the torte in the refrigerator until firm, 6 to 8 hours.
  8. To prepare the raspberry sauce, add raspberries and sugar to a saucepan. Bring to a simmer and cook for a few minutes. Add the lemon juice and the cornstarch mixed with water. Bring to a boil and cook till mixture thickens slightly. Once the mixture cools slightly, press through a sieve to remove the seeds. Refrigerate until you serve the cake.
  9. To serve the cake, again run a knife around the perimeter of the cake. Remove sides of the pan. Slice with a hot, dry knife. Serve with a spoonful or two of raspberry sauce and a few fresh berries. You can also garnish with whipped cream if desired.
Notes
Total time doesn't include chilling and cooling times.

Chocolate Torte | A decadent flourless chocolate torte topped with ganache

Comments

  1. Lynn@Happier Than A Pig In Mud says:

    Oh boy, I do love when you add a glaze/ganache to cakes! Just beautiful:@)

  2. 60 oz of chocolate? That’s incredible! And expensive!!! But we are all grateful that you tirelessly test and retest your recipes for us. We’re going to my niece’s for Easter, I think I’ll make this festive torte.

  3. I would’ve given up after 20 ounces! So glad you tried and tried again to create this perfect torte – it looks so decadent 🙂

  4. This Chocolate Torte is to ‘die for’ gorgeous and delicious! Glad that you didn’t give up on it! The ganache and the raspberries really add that extra special touch! xoxo

  5. What an amazingly decadent treat! I’m sure your husband didn’t mind you had to make it three times 🙂

  6. This looks scrumptious. That would be a treat anytime of the year.

  7. Hi Liz– this looks like heaven on a platter!!!!.I have a long baking to-do list, and it’s mostly filled with your recipes.

  8. Oh my! This Chocolate Tort looks decadent and delicious! Thank you for your persistence and perfecting this cake. I have a coworker who is celiac, and this cake is something I can bring into work that she can enjoy as well.

  9. What a delicious and interesting torte, I noticed it doesn’t have any flour so it must be some deliciously light and fluffy!
    Thanks so much for sharing
    Julie
    Gourmet Getaways

  10. This chocolate torte looks divine! I would be thrilled to sample a piece of this lovely dessert.

  11. Just gorgeous! The chocolate topping plus the raspberry sauce is a dream!

  12. Everything’s so beautiful, dear! xoxo

  13. This chocolate torte looks absolutely gorgeous and delicious, Liz.

  14. Wow! 60 ounces, you would be a big hit here at my house. Love how you added the raspberries, so beautiful and decadent.

  15. Liz, this looks fabulous!!!!! Stunning!

  16. claudia says:

    I really need to make this!

  17. This chocolate torte is my kind of dessert 😉 Gorgeous presentation, too!

  18. Wow this looks amazing! I love chocolate with raspberries. 😀

  19. Chocolate and raspberry is one of the best combos!

  20. I could really use a slice of the decadent looking torte. Thank goodness we don’t have taste-a-vision or I’d reach in a grab it! 🙂

  21. What a nice torte Liz ! I can understand that Bill and your friends werent happy with ! It’s a faboulous dessert and I like the idea it doesn’t any flour.

  22. This looks amazing Liz, it was worth the effort. It looks so rich and decadent and I love the ganache glaze – perfection for sure!

  23. cho9colate and raspberry ! Look amazing Lizzy !! I love raspberries!

  24. You always amaze me with your chocolate creations.. I wish I can join your family :).

  25. Such a stunning dessert Liz! You always leave me salivating for more!

  26. Gosh…would be hard to resist. Looks so amazing!!

  27. This tort is beautiful, Liz! All your effort after 3 paid off. It looks so decadent and delicious! I love that it’s flourless too!

  28. Thanks for hanging in there and perfecting this beauty! I don’t know if I would have lasted through 60 ounces but it sure was worth it.

  29. Debbie C. says:

    Ok, I’m making this today for a basket dinner tomorrow. It looks scrumptious! I have a question about adding orange juice. None is listed with the ingredients and of course I don’t have any. Do you think it would be ok if I just omit it, or should I get some? Thanks and thanks for all the work you put into making your blog so fabulous for your readers!

    • Debbie, thanks for catching my mistake. Those last two instructions were supposed to be deleted, so there’s no need to add any orange juice. I hope you enjoy!!!

  30. Looks like you gifted Bill with a triple-winner Valentine’s Day <3 Your chocolate torte truly looks divine and luscious. But then again all of your desserts always do dear Liz =)

  31. Decadent and scrumptious cake!! It’s very rich so it’s for special occasion – but it would be the perfect dessert!!

  32. This looks like a perfect desert for my guest who must eat gluten free.

  33. Gosh, I’m drooling over those tarts, dear! xoxo

  34. Ohohhh gooddd .. I am drooling now.. your torte looks soo rich and on the top raspberry sauce… Aahhhh

  35. Fun fact: we call those cakes Tourta here in Greece much similar to Torte, don’t you think?:)
    And since an expert in baking like you, optimized the recipe, it won’t be anything less than PERFECT.
    Pinned and Yummed ASAP, thank you very very much dear Liz!
    Loved it!
    xoxoxo

  36. YAAAAS-all the chocolate!!! I looove how dense and delicious and perfect this torte is!

  37. Juliet says:

    Please clarify instructions for step 7 for glaze. Put both ingredients in a bowl and microwave? What should consistency be? Thicker than Chocolate Milk? Thank you. I am looking forward to making this.

    • Yes, put chocolate and the cream both in the bowl to microwave. It’s OK if there are a few chocolate pieces unmelted as they will continue to melt from the heat and the whisking. You’ll want it to be a bit thicker than chocolate milk so it won’t run off the cake. Good luck!

  38. Place eggs in hot water….wondering if I can take eggs out of fridge ahead of time and use them at room temperature instead?

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