This wealthy, flourless chocolate cake (additionally known as a chocolate torte) is made with semisweet chocolate, butter, cocoa powder, and eggs. It is a completely dense, fudgy chocolate dessert with a easy texture and a barely crisp high. Serve it topped with contemporary raspberries and a dusting of powdered sugar.
Wealthy, Easy, and Gluten-Free: Flourless Chocolate Cake (AKA Chocolate Torte)
This flourless chocolate cake—often known as a chocolate torte—is by far certainly one of my favourite go-to desserts once I need one thing wealthy, easy, and certain to impress household and associates. It’s really one thing I all the time search for on restaurant menus (plus, it’s naturally gluten-free!), so I figured, why not simply make it at house? Whether or not you name it a cake or a torte, it’s actually the identical factor—a fudgy, decadent deal with with deep darkish chocolate taste that simply melts in your mouth like a truffle. What I like most is how simple it’s: simply quarter-hour of prep and about 25 minutes within the oven. That’s it! It’s completely bittersweet, tremendous easy, and indulgent with out being sophisticated in any respect, identical to my further fudgy raspberry brownies. Raspberries and chocolate all the time make the perfect combo!
Flourless Chocolate Cake (Chocolate Torte)
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Substances
- 6 ounces semi-sweet chocolate finely chopped
- ½ cup unsalted butter cubed
- ½ cup cocoa powder
- 1 teaspoon espresso powder elective
- ½ teaspoon flaky sea salt
- ¾ cup white granulated sugar
- 4 giant eggs at room temperature
- 2 cups contemporary raspberries
- 2 tablespoons powdered sugar
Directions
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Preheat the oven to 350ºF. Grease the underside of an 8 inch pan with butter and add parchment paper then completely grease the paper and sides of the pan with butter. Put aside.
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To a heatproof bowl set over a pan of simmering water add the chopped chocolate and cubed butter. Permit to soften over a delicate warmth then take away and funky for 5 minutes.
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Sift the cocoa powder and espresso powder into the bowl with the melted chocolate and butter. Add the flaky sea salt and sugar then use a handheld whisk to mix. At this stage the combination will look very grainy and that’s tremendous.
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Add the eggs, one after the other, mixing very completely between every addition. The combination will nonetheless look very grainy after the primary egg is added however as soon as all of the eggs have been added and blended it’s going to look silky easy.
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Pour the batter into the ready pan and easy out the highest.
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Place the pan in the course of the preheated oven and bake for 25-Half-hour. The sides of the cake ought to feel and look agency. The middle will nonetheless look barely underdone however shouldn’t be jiggly like liquid.
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Take away the cake from the oven and depart to chill within the pan for ten minutes throughout which era the perimeters will shrink away from the edges of the pan. Run a pointy knife across the edge to verify nothing is caught then invert the cake onto a serving plate.
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Put the plate within the fridge for one hour.
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When able to serve, take away the chocolate cake from the fridge and produce to room temperature. Organize the raspberries on high of the cake then mud with powdered sugar.
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Word: I present useful step-by-step images under this recipe card!
Notes
Ideas for Success
- Heating the butter and chocolate utilizing the double boiler technique (or Bain Marie) is healthier than utilizing a microwave as chocolate can usually overheat within the microwave and seize. Permitting the butter and chocolate to soften over a delicate warmth will result in a greater consistency total.
- Sifting the cocoa powder and espresso powder makes certain there are not any lumps.
- As soon as baked, if the perimeters of the cake rise greater than the pan, don’t panic – they’ll shrink again as soon as faraway from the oven.
- Storage tip: This flourless chocolate cake will hold properly for 3-4 days at room temperature if saved in an hermetic container to take care of its moistness.
The way to inform when the cake is finished:
Since this cake has no flour it received’t behave like a typical cake. Use the next cues to inform when a flourless chocolate torte is correctly baked:
- Set edges: The sides ought to look agency and barely puffed, and would possibly even draw back barely from the pan.
- Heart simply set: The middle ought to nonetheless look barely underdone — just a little gentle, perhaps a bit shiny, however not jiggly like liquid.
- While you gently press the middle, it ought to spring again barely, not really feel like uncooked batter.
- Use an instant-read thermometer for those who’re not sure. A wonderfully baked flourless chocolate cake is finished at an inside temperature of about 200°F (93°C).
- The cake will agency up because it cools, particularly after chilling.
Vitamin
Step-by-Step for The way to Make Flourless Chocolate Cake (AKA Chocolate Torte)
- Collect all of the elements – this photograph conveniently reveals each single ingredient you want (labeled):
- Preheat the oven to 350ºF. Grease the underside and sides of an 8-inch pan with butter, line the underside with parchment paper, then grease the paper.
- In a heatproof bowl set over a pan of simmering water, soften the chopped chocolate and cubed butter gently. As soon as absolutely melted, take away from warmth and let it cool for about 5 minutes.
- Sift the cocoa powder and espresso powder into the melted chocolate combination.
- Add flaky sea salt and sugar, then whisk to mix. The combination will look grainy at this stage—don’t fear, that’s anticipated.
- Add the eggs one after the other, whisking completely after every addition. The batter will start to easy out and turn into shiny as soon as all of the eggs are integrated.
- Pour the batter into the ready pan and easy the highest.
- Bake within the middle of the oven for 25–Half-hour. The sides must be agency, whereas the middle will seem barely underdone however not liquid or jiggly.
- Let the cake cool within the pan for 10 minutes. The sides will draw back barely from the edges. Run a knife across the edge, then invert onto a serving plate and refrigerate for 1 hour.
- Earlier than serving, carry the chocolate torte to room temperature. Prime with raspberries and a dusting of powdered sugar.
Serving Options
In relation to serving a flourless chocolate cake, I wish to hold issues easy however elegant. I normally go for a lightweight dusting of powdered sugar, then high it with contemporary berries like raspberries or blueberries. The tartness balances the wealthy, dense texture of the chocolate dessert completely. Listed below are a number of different serving concepts that work very well:
- My absolute favourite strategy to serve this chocolate torte (beside contemporary raspberries) is to high it with candied lemon or orange peel. Or, candied orange or lemon slices. Plus powdered sugar on high!
- A little bit orange or lemon zest goes a great distance, too!
- It’s also possible to add a dollop of frivolously sweetened whipped cream.
- My husband loves ice cream, so I usually serve it with a scoop of vanilla, espresso, or salted caramel ice cream—every brings out one thing completely different within the chocolate.
- It’s also possible to drizzle your cooled flourless chocolate cake with heat ganache or caramel sauce, and end with a pinch of flaky sea salt (who would not like salted caramel?).
- Prime with chopped toasted nuts like hazelnuts, almonds, or pecans.
Storage & Freezing Directions
- Fridge: Preserve the cake within the fridge for as much as 5 days. It is nice at room temp for that gentle, fudgy texture—however actually, I adore it chilly straight from the fridge too.
- Freezer: This chocolate torte freezes very well. Simply let it cool fully first to keep away from condensation. I wrap the entire cake—or particular person slices—tightly in plastic wrap, then add a layer of foil or pop it into an hermetic freezer-safe container. It’ll hold for as much as 2 months.
- Slice earlier than freezing if you’d like simple, grab-and-go parts.
- Place parchment between slices to maintain them from sticking.
- To serve, thaw it in a single day within the fridge, then let it sit out a bit earlier than slicing. Add contemporary toppings (like berries or whipped cream) after thawing for the perfect texture.
Extra Chocolate Desserts
