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!

★★★★★ 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