Chocolate Torte – Sinfully Delicious – Flourless

Here’s a recipe for a tender, rich, creamy chocolate torte with a crusty top, simply dusted with powdered sugar. It is a perfect way to top off a dinner party with a fancy dessert.

Whether you call it Torte, Torta, or Doberge (as the German speakers do), a chocolate torte has a reputation for being a delicious and special occasion dessert. Not just for birthdays anymore! It is loaded with chocolate and has moist crumbs!

But what is a chocolate torte? It is more than just a dessert; it is a decadent slice of velvety smoothness that transports you to a world of pure chocolate bliss. This sinfully delicious treat is not your average chocolate dessert – it is a show-stopping masterpiece that will leave your taste buds in awe.

With a rich history dating back centuries, the chocolate torte has evolved into a beloved delicacy enjoyed by chocolate enthusiasts around the globe. Its origins can be traced to Europe, where it became a staple in luxurious dinner parties and grand occasions. Today, it continues to hold a special place as the ultimate indulgence in the world of desserts.

What sets chocolate torte apart from other chocolate treats is its melt-in-your-mouth perfection. Its texture is dense and fudgy, with a rich and intense chocolate flavor that lingers on the palate. Made with high-quality chocolate, eggs, sugar, and sometimes a touch of flour, this dessert is all about simplicity and letting the rich flavors shine through.

While there are variations of chocolate torte, the essence remains the same – a rich, luxurious experience that satisfies even the most demanding sweet tooth. Whether it’s a classic recipe passed down through generations or a modern twist infused with unique flavors, the chocolate torte never fails to impress.

Ingredients and substitutes

• When creating a mouthwatering chocolate torte, the quality of your ingredients makes all the difference. As the star of the show, the chocolate should be rich, smooth, and high in cocoa content. Opt for a high-quality dark chocolate with at least 70% cocoa for a deep, complex flavor that will elevate your torte.
• Butter plays a crucial role in adding moisture and richness to the torte. Choose unsalted butter and ensure it is at room temperature so it blends easily with the other ingredients. The butter should be of good quality to enhance the overall taste and texture of the final product.
• Sugar is what sweetens the torte and adds a delightful caramelization to the edges. While the recipe calls for regular granulated sugar, experiment with alternative sweeteners like coconut sugar or honey for a unique twist. Remember that the sweetness may vary, so adjust the amount accordingly.
• Eggs are vital in binding the ingredients together and creating a tender crumb. When selecting eggs, always opt for fresh, organic eggs as they have a richer flavor and a vibrant yellow yolk. The eggs’ freshness. also affects the torte’s overalle, so choose them wisely.
• Vanilla extract is the secret ingredient that enhances the chocolate flavor and adds a subtle aroma to the torte. While pure vanilla extract is recommended for the best taste, you can also experiment with other extracts, such as almond or hazelnut, to infuse your torte with new and exciting flavors.

Flourless chocolate torte recipe

• Preheat the oven to 300°F/ 150°C / Gas Mark 2
• Pan – Spray a 9-inch round springform pan with cooking spray or line parchment paper on the inside and wrap it with aluminum foil on the outside.
  Pro tip – The parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake).

• Melt – In a microwave-safe bowl, melt the chocolate and butter until the chocolate melts and is smooth. Then, add the sugar and combine until all the sugar has almost dissolved.
  Pro tip – The heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in.
• Eggs – Next, add the eggs one at a time to the chocolate mixture making sure to incorporate each egg before you add the next. Then, add the cocoa powder, coffee, and vanilla extract. Combine well.
  Pro tip – Adding eggs one at a time will emulsify with the butter better and incorporate easily.

• Water bath – Pour into the prepared pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.
  Pro tip – The water outside the pan will create moisture in the oven preventing the cake from drying out. So, the cake essentially bakes in a wet steam oven rather than dry air.

• Bake – Transfer to the oven and bake for about 50 to 60 minutes. When done, the center should be almost set.
  Pro tip – It will continue to cook in the residue heat and will set further as it cools
• Cool – Let cool in the pan for at least 10 minutes before you glaze. Then, cool on a wire rack to cool completely.
  Pro tip – The cake will be slightly puffed up when just baked, but it will sink as it cools.
• Dust – When cooled (or barely warm), dust with powdered sugar/icing sugar.

Creative variations

• One option is adding fresh berries between the cake layers for a burst of fruity goodness. The tartness of raspberries or the juiciness of sliced strawberries will complement the rich chocolate perfectly.
• Another delightful variation is to incorporate a touch of coffee flavor as I have done in this recipe. Dissolve some instant espresso powder in hot water, then mix it into the batter. This addition will deepen the chocolate’s richness and provide a subtle hint of coffee that pairs exceptionally well with its intense flavor.
• For those who enjoy a bit of crunch, consider adding a layer of crushed nuts or toasted coconut on top of the cake before baking. The contrast in textures will add a delightful surprise with each bite, making your chocolate torte truly irresistible.
• If you’re feeling adventurous, why not introduce a touch of spice to your torte? A sprinkle of cinnamon or a pinch of cayenne pepper can transform the familiar flavors into a tantalizing experience. The subtle heat from the spices will awaken your taste buds and create a harmonious balance with the sweetness of the chocolate.

Creative ways to serve chocolate torte

• Drizzle your chocolate torte with a silky ganache glaze to satisfy the craving for a more decadent treat. This glossy topping will enhance the visual appeal and intensify the overall indulgence. Pour the warm ganache over the cooled torte, allowing it to cascade down the sides, creating a stunning presentation.
• Another creative way to serve your chocolate torte is by adding a scoop of creamy vanilla ice cream on top. The contrast between the rich, dense torte and the cold, velvety ice cream creates a delightful combination of flavors and textures. You can also sprinkle some crushed nuts or chocolate shavings over the ice cream to add a crunchy element.
• If you want to take your chocolate torte to the next level, consider serving it with a side of homemade raspberry coulis. Made by pureeing fresh raspberries with a touch of sugar, this tangy and vibrant sauce adds a burst of fruity goodness to each bite of the torte. Simply drizzle the coulis over a slice of the torte or serve it in a small sauce dish for guests to pour as desired.
• For a more elegant and sophisticated presentation, try serving individual portions of the chocolate torte in mini dessert glasses or cups. Layer the torte with some whipped cream and a sprinkle of cocoa powder to create a visually appealing dessert that is perfect for dinner parties or special occasions. You can even garnish each glass with a fresh raspberry or a mint sprig to add a pop of color.

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Chocolate Torte

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Calories: 359kcal

Adjust Servings Here: 9 servings

Description

Here's a recipe for a tender, rich, creamy chocolate torte with a crusty top, simply dusted with powdered sugar. It is a perfect way to top off a dinner party with a fancy dessert.

Video

Ingredients 

½x1x1½x2x3x

Torte

• ▢ 12 oz (340 g) Chocolate (dark, semi-sweet, or bitter)
• ▢ 1½ stick (170 g) Butter  ((2 stick) unsalted, room temperature)
• ▢ ½ cup (100 g) White sugar 
• ▢ 6 large Eggs
• ▢ 1 tbsp Vanilla extract
• ▢ ½ tbsp Espresso or coffee (brewed)
• ▢ ¼ cup (20 g) Cocoa powder
• ▢ ¼ tsp (1) Salt
• ▢ 2 tbsp Powdered sugar (for dusting )

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Instructions

• Preheat the oven to 300°F/ 150°C / Gas Mark 2
• Pan – Spray a 9-inch round springform pan with cooking spray or line parchment paper on the inside and wrap it with aluminum foil on the outside

  Pro tip – The parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake).
• Melt – In a microwave-safe bowl, melt the chocolate and butter until smooth. Then, add the sugar and combine until all the sugar has almost dissolved.

  Pro tip – The heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in.
  12 oz Chocolate, 1½ stick Butter , ½ cup White sugar 
• Eggs – Next, add the eggs one at a time making sure to incorporate each egg before you add the next. Then, add the cocoa powder, coffee, and vanilla extract. Combine well.

  Pro tip – Adding eggs one at a time will emulsify with the butter better and incorporate easily.
  6 large Eggs, 1 tbsp Vanilla extract, ½ tbsp Espresso or coffee, ¼ tsp Salt
• Water bath – Pour into the prepared baking pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.

  Pro tip – The water outside the pan will create moisture in the oven preventing the cake from drying out. So, the cake essentially bakes in a wet steam oven rather than dry air.
• Bake – Transfer to the oven and bake for about 50 to 60 minutes. When done, the center should be almost set.

  Pro tip – It will continue to cook in the residue heat and will set further as it cools.
• Cool – Let cool in the pan for at least 10 minutes before you glaze. Then, cool on a wire rack to cool completely.

  Pro tip – The cake will be slightly puffed up when just baked, but it will sink as it cools.
• Dust – When cooled (or barely warm), dust with powdered sugar.
  2 tbsp Powdered sugar

Recipe Notes & Tips

• The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.
• The chocolate you use will determine how delicious this cake turns out. Get a chocolate bar from the supermarket but pick one you would enjoy eating. NO cooking chocolate, and definitely no compound chocolate.
• Melt the chocolate and butter in a microwave or double boiler. Chocolate can burn easily and holds its shape even when melted unless agitated so don’t overheat it. Make sure to stir then heat some more as necessary.
• Always add eggs to a butter mixture one at a time otherwise the eggs will not emulsify.
• The amount of air you add to the eggs will determine the density of the cake. I like a dense flourless chocolate cake so I do not whip too much air into it. But you can whip the eggs and then fold them into the batter too. 
• When baking in a water bath make sure to keep the water at least an inch above the pan.
• Also, don’t forget to wrap the outside of the pan with aluminum flour to prevent water from getting into the pan.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Nutrition Facts

Chocolate Torte

Amount per Serving

Calories

359

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

15

g

75

%

Cholesterol

 

98

mg

33

%

Sodium

 

210

mg

9

%

Potassium

 

97

mg

3

%

Carbohydrates

 

32

g

11

%

Fiber

 

1

g

4

%

Sugar

 

29

g

32

%

Protein

 

3

g

6

%

Vitamin A

 

590

IU

12

%

Calcium

 

20

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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