A rich, dark chocolate torte that is an elegant dessert yet simple to make. You can serve as a stand alone dish with a little powered sugar sprinkling or dress is up like i did with ganache, toasted walnuts, and fresh whipped cream.
Easy to Serve
It is hard to go wrong with rich chocolatey goodness as a dessert. I made this flourless chocolate torte as the base of our dessert. It was relatively easy to bake in advance and simple to serve. Topped it with coffee-flavored whipped cream, chocolate ganache and a sprinkling of toasted walnuts, it was a simple, sweet ending to our party.
Wine Pairing
Original Pairing: Dona Paula Estate Black Edition Red Blend 2015
General Pairing: Cabernet, Merlot, Ruby Port
Special Ingredients
Chocolate: is the front and center item in this dish, so the better quality chocolate you use the better the results. Your basic semi-sweet chip will work in a pinch, but you will get much better results if you steer toward higher quality chocolate. I often use Ghirardelli 60% chips because it is right there in my grocery store and easily available. You can also find some premium chocolate bars these (like a Theo 70% cocoa bar) or find some nice options online. You can also try some flavored chocolate, but be sure to try it with your wine so the pairing still works.
Equipment
Cake Pan: A standard round 8-inch or 9-inch cake pan will work for this dessert (if you want to have it round). But there are no shape rules here, you could use square, cupcake or even mini cupcake pans. Just consider baking time reduction based on what you choose.
Stand Mixer vs Whipped Cream Dispenser: A stand mixer is my go-to tool for most things. Whipping cream is a breeze with a powerful stand mixer. (You can also use a hand mixer, it will just take longer).
However, when I am not at home and doing a multi-course event, saving even 10 minutes is a big deal. With an Whipped Cream Dispenser, I can prep it early and not fuss with a loud mixer during the event. You do have to get the little nitrogen canisters and practice using it ahead of time so you don’t make a mess when its time to serve.
Planning the Dish
You can make this in stages ahead of time, especially when you have a lot of other items to prepare the day of the event. But this can all be easily made in the morning for an evening dessert.
Timing Elements
1+ Day Prior to Serve: Toast walnuts and chop in advance (if using raw nuts). Make the torte base and chill well prior adding ganache. You can do this well in advance and freeze the nuts for freshness and the base.
Night before: Make the ganache and pour it over the cold torte. Then place it back in the fridge to set at least one hour. When set well, cover the torte in plastic food wrap. Keep it refrigerated until an hour prior to serving.
Make the coffee whipped cream (or any other flavor infusion you decide for the cream).
Early Day Of: Prep any fruit garnishes like berry and such. Keep refrigerated until use.
1 hour to Serve: Bring set torte out to come to room temp.
30 minutes to Serve: Prep whipped cream canister (if using) or make stabilized whipped cream in mixer. Keep refrigerated until ready to serve.
15 min to Serve: If serving individually, slice torte with warm knife and plate.
Serve: Add whipped topping, toasted walnuts, and garnish.
Companion Recipes
- Coffee Whipped Cream
- Stabilized Whipped Cream
- Chocolate Ganache
Flourless Chocolate Torte with Coffee Whip
Ingredients
Flourless Chocolate Torte Base
- 6 oz chocolate, semi sweet to 60% chopped
- 1/2 cup unsalted butter cubed
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder sifted
- 4 eggs room temp
- 2 tsp vanilla extract
- 1/4 tsp salt fine
Ganache Topping
- 2 cups dark chocolate, chips or chopped bar 60% or higher cocoa, but semi-sweet will do
- 1 cup heavy cream
Garnishes
- 2 cups coffee whipped cream
- 1/4 cup toasted walnuts chopped fine
- 8 ounces fresh strawberries (or other berries) sliced
Instructions
Torte
- Heat oven to 350 degrees .
- Use a 8 to 9 inch cake pan or spring form pan. Spray a bit of coating or butter on bottom of pan; Line bottom with parchment. Spray/butter parchment and sides of pan.
- Melt 6 oz chocolate gently in microwave (30 second intervals) or over double boiler, stirring often. Once completely melted with no lumps, add to mixing bowl and allow to cool for 5 minutes.
- Using a whisk attachment, add in sifted cocoa powder, salt and sugar and mix on low for 2-3 minutes. Scrape sides of bowl and then mix on medium for a couple minutes to blend well.
- Add eggs on at a time, stopping to scrape sides of bowl after each addition.
- Pour batter into pan and spread it evenly. Tap pan lightly on counter to release any big air bubbles.
- For 8" pan, bake for 25-30min. For 9" pan, bake for 20 – 25 minutes. Should should start to smell the chocolate when it is about ready to take out.
- Let cool about 10 minutes on wire rack. Then use a knife around sides to ensure it is not sticking to the pan.
- If using a spring form pan, undo and remove sides. Using a plate, gently flip torte over to take off parchment, then flip back onto another plate.
- Allow to cool to room temp. Then wrap in plastic wrap and refrigerate (or use freezer) to chill prior to ganache topping.
For Ganache Topping
- Place 2 cups dark chocolate in medium size, heat resistant bowl. Set aside.
- Heat heavy cream in a sauce pan over medium heat until almost boiling (but try not to let it boil). Can also microwave for 1 minute, then 20 second bursts. Do not let it boil.
- Pour hot cream over chocolate and allow chocolate to warm up for 5 minutes.
- Using a whisk, gently start stiring the mixture. The chocolate should be melting quickly and forming a creamy texture. Make sure fully combined and thickening. If ganache if setting up too quickly or getting really thick, you can heat up a bit more cream and add to it, about 1 tbsp at a time until the consistancy is thick but silky.
Assembly
- Take the torte base out of fridge and remove wrapping.
- Pour still warm and liquid ganache over the torte top, trying to maintain it on top. You can do this slowly a layer at a time, allowing the ganache to set a bit before adding more. You want it to form and smooth and even looking top. You can allow it to drip over sides if you prefer to have that look as well.
- Put torte back in fridge to set well.
- Take out of fridge 5-10 prior to serving. Slice with warmed knife and wipe between cuts to keep slices clean.
- Top with Coffee Whip Cream and sprinkling of toasted walnut bits