Recipe: Flourless Chocolate Torte

When you're craving chocolate but you want to convince yourself you're "eating healthy" so thinking "flourless" would do the trick. Haha. Sucker.

This was very easy to make. I've always wanted to make a chocolate torte but for some reason, I would get this image in my head that it needed more attention and effort than required. Nope! As long as you have your handy mixer, you're good! Even if you didn't have one and just has a whisk, you'd be fine. 

Some people think that because something is "flourless", it's instantly considered as "diet food". You have to understand the components of a dish. Especially if you're going flourless or ultimately low-carb. Yes, flourless foods are almost synonymous to "gluten-free" because well.... there's no gluten developed if there's no wheat. But it doesn't mean it's "healthy". Even though this torte is flourless, it does contain sugar and a lot of eggs - so the sugar and fat content are high. This is in no means "low-carb" and neither is it "keto-friendly". I also just want to say, know your diets and restrictions because of health concerns. Not because they're "diet fads". The diets exist for a reason and for a select group of people - the ones that need it the most. But it's so prevalent now that people just consciously choose these diets because they're the "in thing". You might be doing yourself more harm than good. Speak to a nutritionist, a dietician, a doctor. Know that your body is different and that the 1 diet that worked wonders on your friend, will immediately work like a magic pill for you. (OKAY LUZEE. Stop harping now. Breathe and move on.)

Let's go back to the torte. I'm sure, whenever you hear "torte", you immediately think of the Linzer Torte or the Sachertorte.... thank you, Austria. They're just wonderful additions to the chocolate world. But when did we all go flourless? It was said that the Italians were responsible for this - specifically in the island of Capri. Legend has it that an Austrian princess married a noble Italian and she wanted a Sachertorte, only... they didn't know how to make one. So they came up with the Caprese Torta instead. And as history unfolded, we were blessed with a decadent and lusciously satisfying dessert. 

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Flourless Chocolate Torte
This makes a 9-inch round torte using a round springform pan. You could use a 10-inch round as well, it will just be thinner. 

You'll need a 9-inch round springform pan, a few bowls, a couple of spatulas, your mixer (hand or stand) with the whisk attachment, a pastry brush, and a small sieve to dust the cocoa powder. 

Ingredients
cocoa powder
1 tbsp butter, melted for brushing

1 ½ cup dark chocolate (min of 70%), chopped into chunks
1 cup butter, unsalted
1 cup granulated sugar
6 eggs, large, separated

Procedure
1. Preheat your oven to 350F. Using a 9-inch round springform pan, brush the inside with butter and coat with cocoa powder. Set aside. 

 

2. In a bowl, melt the dark chocolate chunks and butter in the microwave with 20-second intervals. You can also do a double-boiler method instead (place the bowl on top of a pot with boiling water so it melts slowly). Once melted, let this cool to room temperature. Set aside. 

 

3. In a bowl, using the whisk attachment, whisk the 2 egg yolks and ½ cup of the sugar until you’ve reached ribbon stage (when you lift the whisk, the mixture should slowly droop down like a ribbon). Set aside. 

  

4. Wash the whisk attachment and complete dry. In another bowl, whisk the egg whites until soft peak stage. Slowly add the ½ cup of sugar while whisking.

 

 

5. Fold half of the egg yolk mixture and half of the chocolate mixture into the egg whites. Gently fold so as not to deflate the egg whites. Continue to add the rest of the egg yolk and chocolate mixture until all folded together. 

 

 

6. Transfer the batter to the springform pan and bake for 35-40 minutes. Insert a toothpick in the middle to see when it’s done. This will rise and the batter will be jiggly. When done, let this cool on a wire rack in room temperature for at least 1 hour. It will deflate. 

 

7. Carefully loosen the sides, if needed - with an offset spatula. Unbuckle the springform pan and dust with the top of the torte with cocoa powder. 

 

8. ENJOY!!!! This will keep at room temp for 2-3 days. Store in the chiller to last for 4-5 days, just defrost for at least 20 minutes before serving.

  

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*In case you wanted to make this low-carb, you can try substituting the sugar with a sugar replacement. I'm just not too sure how well the eggs will take it. Regular granulated sugar as an ingredient serves a specific function - not just to sweeten. So if you replace it with another type of sweetener, the overall composition and structure will change. No doubt. But, give it a go!

**These make for very nice holiday gifts. This one batch made a 9-inch round pan. If you had small round pans (like 4-inches in diameter), you can pack them up individually and gift them come the holiday season. Line the rim with a nice patterned lace or ribbon and it will look divine.

***Make sure to use high quality dark chocolate. I personally like Lindt or Godiva. Yes, these are more expensive. But consider that this ingredient will make the most impact on this dessert. It is a chocolate torte after all. You want to maximize the experience of the diner by using the best ingredients possible too. Plus the effort you put in it... make it worth it! 

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