Today I’m going to share my favorite recipe for a flourless chocolate torte. In honor of the month of love, my next few posts will be Valentine’s-themed. Although I’m not a die-hard romantic, I do enjoy my decadent sweets and have a thing for all things pretty. Where are al my dessert lovers? I take after my grandmother and my father, so admitting I have a bit of a sweet tooth is quite an understatement. I LOVE chocolate and I love any and all recipes that are rich and heavy. I could eat my weight in desserts alone.
This dessert recipe is perfect if you’re planning to make a meal at home instead of fighting the crowds or calling in a reservation at a busy restaurant on a night where everyone is out for dinner.
Or if you’re just looking for a delicious gluten-free chocolate dessert recipe, this is the one for you.
Here’s my favorite recipe for flourless chocolate torte:
- Dutch cocoa powder for dusting
- 18 oz. bittersweet chocolate, finely chopped or cubed
- 2 1⁄4 sticks unsalted butter
- 7 egg yolks
- 9 Tbs. granulated sugar
- 1 1⁄2 Tbs. dark rum
- 1 1⁄2 tsp. vanilla extract
- Pinch of salt
- 5 egg whites, at room temperature
- 1 C. raspberries
- Powdered sugar for dusting
Preheat an oven to 300ºF. Grease cake pan and dust with Dutch cocoa powder.
In the top pan of a double boiler, combine the chocolate and butter (cut butter into pieces if needed). Whisk until well blended. Set aside to cool slightly.
In a large bowl, using a mixer, beat together the egg yolks, 6 Tbs. of the granulated sugar, the dark rum (I used Afrohead Premium Aged Dark Rum), vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
In a deep, clean bowl, using a mixer, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbs. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly, for about 40 minutes. Do not overcook. Once removed, let cool for 30 minutes.
To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
Just before serving, garnish the torte with the raspberries and dust with confectioners’ sugar. I went a little chocolate crazy and added extra Dove chocolates on top, too.
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