This wealthy, flourless chocolate cake (additionally referred to as a chocolate torte) is made with semisweet chocolate, butter, cocoa powder, and eggs. It is a completely dense, fudgy chocolate dessert with a clean texture and a barely crisp prime. Serve it topped with recent raspberries and a dusting of powdered sugar.
Wealthy, Easy, and Gluten-Free: Flourless Chocolate Cake (AKA Chocolate Torte)
This flourless chocolate cake—also called a chocolate torte—is by far one among my favourite go-to desserts once I need one thing wealthy, easy, and certain to impress household and associates. It’s truly 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 residence? 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 straightforward it’s: simply quarter-hour of prep and about 25 minutes within the oven. That’s it! It’s completely bittersweet, tremendous clean, and indulgent with out being sophisticated in any respect, similar to my additional fudgy raspberry brownies. Raspberries and chocolate all the time make the very best combo!
Flourless Chocolate Cake (Chocolate Torte)
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Elements
- 6 ounces semi-sweet chocolate finely chopped
- ½ cup unsalted butter cubed
- ½ cup cocoa powder
- 1 teaspoon espresso powder non-obligatory
- ½ teaspoon flaky sea salt
- ¾ cup white granulated sugar
- 4 massive eggs at room temperature
- 2 cups recent 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 mild 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 advantageous.
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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 combined it would look silky clean.
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Pour the batter into the ready pan and clean out the highest.
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Place the pan in the midst of the preheated oven and bake for 25-Half-hour. The perimeters 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 go away 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 ensure 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 convey to room temperature. Prepare the raspberries on prime of the cake then mud with powdered sugar.
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Be aware: I present useful step-by-step images beneath this recipe card!
Notes
Suggestions for Success
- Heating the butter and chocolate utilizing the double boiler technique (or Bain Marie) is healthier than utilizing a microwave as chocolate can typically overheat within the microwave and seize. Permitting the butter and chocolate to soften over a mild warmth will result in a greater consistency total.
- Sifting the cocoa powder and espresso powder makes certain there aren’t any lumps.
- As soon as baked, if the perimeters of the cake rise increased than the pan, don’t panic – they may shrink again as soon as faraway from the oven.
- Storage tip: This flourless chocolate cake will hold effectively for 3-4 days at room temperature if saved in an hermetic container to keep up its moistness.
Tips on how to inform when the cake is completed:
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 perimeters ought to look agency and barely puffed, and may even draw back barely from the pan.
- Heart simply set: The middle ought to nonetheless look barely underdone — somewhat delicate, possibly a bit shiny, however not jiggly like liquid.
- Once you gently press the middle, it ought to spring again barely, not really feel like uncooked batter.
- Use an instant-read thermometer should you’re uncertain. A superbly baked flourless chocolate cake is completed 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 Tips on how 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 totally 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 clean out and turn out to be shiny as soon as all of the eggs are integrated.
- Pour the batter into the ready pan and clean the highest.
- Bake within the heart of the oven for 25–Half-hour. The perimeters ought to 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 perimeters 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, convey the chocolate torte to room temperature. High with raspberries and a dusting of powdered sugar.
Serving Recommendations
With regards to serving a flourless chocolate cake, I prefer to hold issues easy however elegant. I normally go for a lightweight dusting of powdered sugar, then prime it with recent berries like raspberries or blueberries. The tartness balances the wealthy, dense texture of the chocolate dessert completely. Listed here are a couple of different serving concepts that work very well:
- My absolute favourite technique to serve this chocolate torte (beside recent raspberries) is to prime it with candied lemon or orange peel. Or, candied orange or lemon slices. Plus powdered sugar on prime!
- A bit of orange or lemon zest goes a good distance, too!
- You too can add a dollop of flippantly sweetened whipped cream.
- My husband loves ice cream, so I typically serve it with a scoop of vanilla, espresso, or salted caramel ice cream—every brings out one thing completely different within the chocolate.
- You too can drizzle your cooled flourless chocolate cake with heat ganache or caramel sauce, and end with a pinch of flaky sea salt (who does not like salted caramel?).
- High with chopped toasted nuts like hazelnuts, almonds, or pecans.
Storage & Freezing Directions
- Fridge: Maintain the cake within the fridge for as much as 5 days. It is nice at room temp for that delicate, 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 straightforward, 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 recent toppings (like berries or whipped cream) after thawing for the very best texture.
Extra Chocolate Desserts
