Silky Smooth Flourless chocolate torta

Joan R.


over the years I tried many flourless chooclate cake recipes. But this one is so siky smooth, so chocolaty and cuts beautifully. A must try for choclate lovers. very rich so small pieces garnished with whipped cream and fresh raspberries fit the dessert bill of fare. May be made in advance. Enjoy every bite!

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★★★★★ 1 vote
1 Hr
1 Hr


1 c
3/4 c
white sugar
9 Tbsp
18 oz
bittersweet or semi sweet chocolate morsels
6 large
1 c
heavy cream
8 oz
bitterseet or semi sweet chocolate
whipped cream rosettes
fresh berries


1combine water and sugar, bring to a boil, and stir to dissolve sugar, remove from heat, cool to warm

2Melt butter and chocolate by your favorite method ( I use the micro ) and blend smooth

3stir chocolate and sugar mixture to gether. Dont worry if it curdles

4whisk in egg and blend mixture smooth

5wrap a buttered 9 0r 10 inch springform pan with heavy duty foil sides, over bottom and sides

6carefully pour in chocolate mixture

7place in a water bath (place springform in a large pan ) to have water level come up 1/2 way sides of springform pan

8bake center rack in a preheated 350 oven about 50 + minutes or when center doesn't move when gently shaken.Do not overbake

9remove to a rack to cool , remove foil carefully and cool completely

10when cool, prepare ganache

11for ganache ,melt the cream and chocolate together, blend smooth and pour over the cake, tilting pan to cover evenly

12Chill well,store covered up to 3 days.
Garnish as desired

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American