Torta di Cioccolato, Chocolate Flourless Cake
By Annamaria Settanni McDonald ArtByASM
I made this special for my family. With all the chocoholics in my family this satisfies them everytime. It's a great European dish often made in Italy. It's so decadent and rich but oh so very good. It's easy to make. You can certainly skip the glaze and just add powder sugar to finish it off. Either way it heaven on a plate and sure to wow anyone! This is also a Gluten Free dessert. I decorated this cake with blackberries although you can use raspberries which I prefer but the grocer was out of them and I didn't want frozen. I set the fruit on the cake when the glaze was still wet.
1 1/2 tsp
pure vanilla extract
unsweetened cocoa powder, sifted
semi-sweet chocolate chips
1Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9x2-inch round cake pan or a 9" Springform Pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
2Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly.
3In the bowl of a stand mixer fitted with the whisk attachment or handheld beater, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min.
4Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
5Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 38 to 42 min. Don’t overcook.
6Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.
7Glaze the cake:
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth just as you did before. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge.
8Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.
9Tip: To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.