silky smooth flourless chocolate torta

Name: Silky Smooth Flourless Chocolate Torta
Prep time: 1 h
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) water; 3/4 cup(s) white sugar; 9 tablespoon(s) butter; 18 ounce(s) bittersweet or semi-sweet chocolate morsels; 6 large eggs; 1 cup(s) heavy cream; 8 ounce(s) bittersweet or semi-sweet chocolate; - whipped cream rosettes; - fresh berries

(3 ratings)

A slice of Silky Smooth Flourless Chocolate Torta on a plate.

review

Blue Ribbon Recipe by

Joan R.

@Joany

Albany, NY

Over the years, I tried many flourless chooclate cake recipes. This one is so siky smooth, so chocolaty, and cuts beautifully. A must-try for chocolate lovers. Very rich, so small pieces garnished with whipped cream and fresh raspberries fit the dessert bill of fare. Can be made in advance. Enjoy every bite!

Blue Ribbon Recipe

Don't let the steps to make this flourless cake scare you off. It's relatively easy and the final result is an amazing, silky smooth flourless torte. Perfect for the chocolate lover in your life. Super dense, it has a texture similar to cheesecake. This is a rich, chocolaty dessert perfect for a special occasion. To garnish, we added fresh whipped cream and fresh raspberries.

— The Test Kitchen @kitchencrew

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(3 ratings)

yield 12 -20

prep time 1 Hr

cook time 1 Hr

method Bake

Ingredients For silky smooth flourless chocolate torta

1 c

water
3/4 c

white sugar
9 Tbsp

butter
18 oz

bittersweet or semi-sweet chocolate morsels
6 lg

eggs
1 c

heavy cream
8 oz

bittersweet or semi-sweet chocolate
whipped cream rosettes
fresh berries

How To Make silky smooth flourless chocolate torta

Test Kitchen Tips

Since this is all chocolate, make sure to use high-quality chocolate when preparing this dessert. 18 oz of morsels is about 3 1/2 cups and 8 oz is about 1 cup. Also, we beat the eggs before adding them so they would incorporate easier.

1
Combine water and sugar in a saucepan. Bring to a boil and stir to dissolve sugar. Remove from heat; cool to warm.

2
Melt butter and chocolate by your favorite method (I use the microwave ) and blend until smooth.
3
Stir the chocolate and sugar mixture together. Don't worry if it curdles.
4
Whisk in egg and blend mixture until smooth.
5
Wrap a buttered 9 or 10-inch springform pan with heavy-duty foil - over the bottom and sides.
6
Carefully pour in the chocolate mixture.
7
Place in a water bath (place springform in a large pan) to have the water level come halfway up the sides of the springform pan.
8
Bake on the center rack in a preheated 350 oven for about 50 + minutes or when the center doesn't move when gently shaken. Do not overbake.
9
Remove to a rack to cool. Remove the foil carefully and cool completely. When cool, prepare the ganache.
10
For the ganache, melt the cream and chocolate together. Mix until smooth.
11
Pour over the cake, tilting the pan to cover it evenly.
12
Chill well. Store covered for up to 3 days. Garnish as desired.
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