Description
A rich and decadent flourless chocolate torte made with melted semisweet chocolate, butter, and whipped egg whites, resulting in a dense yet airy dessert perfect for chocolate lovers and gluten-free diets.
Ingredients
Scale
Chocolate Base
- 12 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
- 5 large eggs, separated
Additional Ingredients
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Confectioners’ sugar, optional, for dusting
Instructions
- Prepare Egg Whites: Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. This helps them whip better later.
- Melt Chocolate and Butter: Preheat your oven to 350°F. In the top of a double boiler or a metal bowl set over barely simmering water, melt the semisweet chocolate and butter together. Stir until the mixture is smooth. Remove from the heat and let it cool slightly.
- Beat Egg Yolks: In another large bowl, beat the egg yolks until they become thick and lemon-colored. Then beat in the slightly cooled chocolate and butter mixture until well combined.
- Whip Egg Whites: Using clean beaters, beat the egg whites with cream of tartar on medium speed until foamy. Gradually add sugar one tablespoon at a time, beating on high speed after each addition until sugar dissolves. Continue beating until stiff, glossy peaks form.
- Fold Egg Whites into Chocolate: Fold one-fourth of the whipped egg whites gently into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until fully incorporated without deflating the mixture.
- Bake the Torte: Transfer the batter to a greased 9-inch springform pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Be careful not to overbake.
- Cool and Serve: Let the torte cool completely on a wire rack. Loosen the sides of the pan with a knife, then remove the rim of the springform pan. If desired, dust the top with confectioners’ sugar before serving.
Notes
- Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Do not overbake; the center should remain moist for the perfect texture.
- Using a double boiler prevents chocolate from overheating and seizing.
- This torte is naturally gluten-free, making it suitable for gluten-free diets.
- Serve with fresh berries or whipped cream for added flavor contrast.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of torte)
- Calories: 370
- Sugar: 28g
- Sodium: 55mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 135mg
