{"id":284,"date":"2022-02-25T19:06:51","date_gmt":"2022-02-25T19:06:51","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=284"},"modified":"2026-04-13T18:54:03","modified_gmt":"2026-04-13T18:54:03","slug":"chocolate-torte","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/chocolate-torte\/","title":{"rendered":"Flourless Chocolate Torte with Coffee Whip"},"content":{"rendered":"
\"Chocolate<\/figure>\n\n\n

A dense chocolate torte with deep truffle richness. Layers of chocolate flavors topped with silky whipped cream and toasted walnuts to pair with subtle notes of a dark red wine. <\/p>\n\n\nJump to Recipe<\/a>\n\n\n

A Simple, Sweet Ending<\/h2>\n\n\n\n

It is hard to go wrong with rich chocolatey goodness as a dessert. As this was used in my first wine pairing party – it was sort of a quick “hack” that I do quite often. I’m not too proud to admit I don’t do everything from scratch. This is just a layering of easy to make items, some from a mix. Get a really good brownie mix (I used Ghirardelli), get some really good dark chocolate (I used 60% cocoa Ghirardelli chocolate chips), and some real whipping cream (not in a can). It’s that really that simple.<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Dona Paula Estate Black Edition Red Blend 2015<\/span><\/a>

General Pairing: Cabernet, Merlot, Ruby Port

Full Party Menu<\/a><\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
Chocolate<\/strong>:  is the front and center item in this dish, so the better quality chocolate you use the better the results.  I like to use a dark chocolate when making a ganache. 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.<\/p>\n\n\n\n
Brownie Mix: <\/strong>So this is my big hack for this recipe if you don’t want to make it from scratch. You can use a brownie mix instead, like  King Arthur Gluten Free Fudge Brownie Mix<\/span><\/a>.  If you are not concerned about it being gluten free, my other recommendation is a Ghirardelli Brownie Mix. <\/p>\n\n\n\n
Equipment<\/h2>\n\n\n\n
Cake Pan:  <\/strong>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. <\/p>\n\n\n\n
Stand Mixer vs Whipped Cream Dispenser:  <\/strong>A stand mixer is my go-to tool for most things. I had to upgrade to the professional series  to handle the amount of baking I do at Christmas. Whipping cream is a breeze with a powerful stand mixer. (You can also use a hand mixer, it will just take longer). The below link is to the series I have.<\/p>\n\n\n\n
However, when I am not <\/em>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 too. The link below is the exact one I bought and works great so far. <\/p>\n\n\n\n
Planning the Dish<\/strong><\/h2>\n\n\n\n
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. <\/p>\n\n\n\n
Timing Elements<\/h2>\n\n\n\n
1+ Day Prior to Serve<\/strong>: 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. <\/p>\n\n\n\n
Early Day to Serve<\/strong>: Make the ganache the day of the event. If you make it earlier, you will have to warm up to make it pourable. It only takes a few minutes to make so it’s generally not worth making it early on.<\/p>\n\n\n\n
3+ hours to Serve<\/strong>: Pour warmed up ganache over tort base. Allow a couple hours  to refrigerate so it sets firm. Do no freeze, as that may cause condensation\/weeping later.<\/p>\n\n\n\n
1 hour to Serve<\/strong>: Bring set torte out to come to room temp.  <\/p>\n\n\n\n
15 min to Serve<\/strong>: Make the whip cream base the day of the event. If you are using a canister or a good stabilizer, you can do this well ahead of time.   If serving individually, slice torte with warm knife  and plate.<\/p>\n\n\n\n
Serve<\/strong>: Add whip topping and walnut garnish (or any other garnish you are using).<\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
\"Chocolate
Chocolate Torte Plating Sketch<\/figcaption><\/figure>\n\n\n\n
I plated this individually to enable a quick serve to a large group.  However you can present it as a cake center piece and slice and serve  as a typical cake.<\/p>\n\n\n\n
Single centerpiece decoration:  Pipe the whip cream over the top of the cake. You can “frost” or pipe it to create a pattern. Then sprinkle the walnut bits over the top.  Additional chocolate curls or little chocolate decorations would also look nice.  <\/p>\n\n\n\n
You can also create a drip pattern over the edge of the cake with the ganache for an added visual element.<\/p>\n\n\n\n
Individual plating with a slice, then whip cream and then a sprinkling of walnut pieces over the whip cream.  <\/p>\n\n\n\n
You can add some mint and\/or berry garnish off to the side, but the berries are really meant to go with the torte. <\/p>\n\n\n\n
On the plate bottom, if a solid color dish, you can do a chocolate sauce decoration (swirl or dots).  Sweetened condensed milk is also a nice sauce color offset with the chocolate to make patterns. <\/p>\n\n\n\n
(see Wares <\/em>for plating supplies & ideas)<\/a><\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
Different Whip<\/strong>
If your wine does not pair well with coffee, you can change the flavors of the whip. From adding a spice (cinnamon) to  adding a liqueur (which sounds lovely).  By adding the flavor to the whip cream, you create a lighter more subtle interaction. <\/p>\n\n\n\n
Ganache Flavor<\/strong>
As you heat the cream for ganache, you have an opportunity to add in certain flavors. A big favorite of mine is adding in orange rind. Using a regular vegetable peeler, get large strips off the top of the peel avoiding the pith.  Put it in the cream as it heats up. Let it steep for at least 10 minutes (don’t let it boil though – so you may turn off the heat for a bit then heat it back up). You can easily strain out the peel before pouring over the chocolate.  I use this technique in some of my other dessert recipes. <\/p>\n\n\n\n
Companion Recipe: Coffee Whip<\/h2>\n\n\n
<\/div>
\n    
\"whipped<\/div>\n<\/div>\n
Coffee Whipped Cream<\/h2>\n
<\/div>\n\n
<\/div>\n
Silky and slightly sweet whipped cream infused with rich coffee flavor.<\/span><\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Equipment
<\/div><\/h3>
<\/div>
  • 1 Mixer stand or hand mixer <\/span><\/div><\/li>
  • 1 Whip Cream dispenser optional – instead of using mixer<\/span><\/div><\/li><\/ul><\/div>\n
    Ingredients
    <\/div>  <\/h3>
    • 2 <\/span> cups<\/span> heavy whipping cream<\/span><\/li>
    • 1\/4<\/span> cup<\/span> powder sugar<\/span><\/li>
    • 2<\/span> tsp<\/span> vanilla extract<\/span><\/li>
    • 2<\/span> tbsp<\/span> instant coffee powder<\/span> regular coffee will do, if using instant esspresso power start with half the amount<\/span><\/li>
    • 2<\/span> tbsp<\/span> whip cream stabiliater<\/span> optional  and amount may vary based on what stabilizer you use.<\/span><\/li><\/ul><\/div><\/div>\n
      Instructions
      <\/div> <\/h3>
      • In a small bowl, combine vanilla and instant coffee powder to allow coffee to fully dissolve<\/span><\/div><\/li>
      • In a mixing bowl (can be chilled) combine heavy cream and vanilla\/coffee mixture. Mix on slow for 1-2 minutes to incorporate flavor (scrape sides if you see a build up).<\/span><\/div><\/li>
      • If using a whip cream canister, add powder sugar and stabilizer and mix 1-2 minutes on slow. Then pour into canister and follow directions based on the model you have (see notes on charging below).<\/span><\/div><\/li>
      • If using a mixer only, begin increasing the speed to medium high until you achieve soft peaks. Mix stabilizer and powder sugar together, then seive (no lumps) and add to whip cream mixing on medium for several minutes until firm peaks. <\/span><\/div><\/li>
      • Keep covered and refrigerated until use. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
        Notes
        <\/div><\/h3>
        Notes on using Whipping Canister (such as an ISO Whipper).\u00a0\u00a0<\/span>
        <\/div>\n
          \n
        • Use N20 (nitrogen) and not CO2 as the later may cause a\u00a0 sour or bitter aftertaste.<\/li>\n
        • It may take 2 cartridges to fully charge the whip cream. However, a full 2nd charge is a bit much. You can release a small amount of extra\u00a0 pressure by placing e a towel over the nozzle and pressing down on the lever for 3 seconds.\u00a0<\/li>\n<\/ul><\/div><\/div>\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span> 
          <\/div><\/div>\n\n
          <\/div><\/div><\/div>\n\n\n
          Main Recipe<\/h2>\n\n\n
          \n    
          \"Flourless<\/div>\n<\/div>\n
          Flourless Chocolate Torte with Coffee Whip<\/h2>\n
          <\/div>\n\n
          <\/div>\n
          A dense flourless cake with chocolate truffle ganache richness.  Top  it with silky coffee whipped cream and toasted walnuts. <\/span><\/div>\n
          <\/div>\n\n
          <\/div>\n
          \n\t\n\t\n    \n<\/div>\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/g><\/svg><\/span> 
          <\/div><\/div>\n
          Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
          Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
          Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
          <\/div>\n
          \n\t
          \n    \t\n\t\t\n    <\/div>\n    
          \n        \n\t\t\n    <\/div>\n<\/div>\n\n
          Ingredients
          <\/div>  <\/h3>
          Flourless Chocolate Torte Base<\/h4>
          • 6<\/span> oz<\/span> chocolate, semi sweet to 60% <\/span> chopped<\/span><\/li>
          • 1\/2<\/span> cup<\/span> unsalted butter<\/span> cubed<\/span><\/li>
          • 3\/4<\/span> cup<\/span> granulated sugar<\/span><\/li>
          • 1\/2<\/span> cup<\/span> cocoa powder<\/span> sifted<\/span><\/li>
          • 4 <\/span> eggs<\/span> room temp<\/span><\/li>
          • 2<\/span> tsp<\/span> vanilla extract<\/span><\/li>
          • 1\/4<\/span> tsp<\/span> salt<\/span> fine<\/span><\/li><\/ul><\/div>
            Ganache Topping<\/h4>
            • 2<\/span> cups<\/span> dark chocolate, chips or chopped bar<\/span> 60% or higher cocoa, but semi-sweet will do<\/span><\/li>
            • 1<\/span> cup<\/span> heavy cream<\/span><\/li><\/ul><\/div>
              Garnishes<\/h4>
              • 2 <\/span> cups<\/span> coffee whipped cream<\/span><\/li>
              • 1\/4 <\/span> cup<\/span> toasted walnuts<\/span> chopped fine<\/span><\/li>
              • 8<\/span> ounces<\/span> fresh strawberries (or other berries)<\/span> sliced  <\/span><\/li><\/ul><\/div><\/div>\n
                Instructions
                <\/div> <\/h3>
                Torte <\/h4>
                • Heat oven to 350 degrees . <\/span><\/div><\/li>
                • 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. <\/span><\/div><\/li>
                • 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.<\/span><\/div><\/li>
                • 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.<\/span><\/div><\/li>
                • Add eggs on at a time, stopping to scrape sides of bowl after each addition. <\/span><\/div><\/li>
                • Pour batter into pan and spread it evenly.  Tap pan lightly on counter to release any big air bubbles. <\/span><\/div><\/li>
                • 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. <\/span><\/div><\/li>
                • Let cool about 10 minutes on wire rack. Then use a knife around sides to ensure it is not sticking to the pan. <\/span><\/div><\/li>
                • 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.  <\/span><\/div><\/li>
                • Allow to cool to room temp. Then wrap in plastic wrap and refrigerate (or use freezer) to chill prior to ganache topping. <\/span><\/div><\/li><\/ul><\/div>
                  For Ganache Topping<\/h4>
                  • Place 2 cups dark chocolate in medium size, heat resistant bowl. Set aside.<\/span><\/div><\/li>
                  • 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.<\/span><\/div><\/li>
                  • Pour hot cream over chocolate and allow chocolate to warm up for 5 minutes.<\/span><\/div><\/li>
                  • 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.<\/span><\/div><\/li><\/ul><\/div>
                    Assembly<\/h4>
                    • Take the torte base out of fridge and remove wrapping. <\/span><\/div><\/li>
                    • 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. <\/span><\/div><\/li>
                    • Put torte back in fridge to set well. <\/span><\/div><\/li>
                    • Take out of fridge 5-10 prior to serving. Slice with warmed knife and wipe between cuts to keep slices clean.<\/span><\/div><\/li>
                    • Top with Coffee Whip Cream and sprinkling of toasted walnut bits<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
                      Notes
                      <\/div><\/h3>
                      Box Mix Cheat – instead of making everything from scratch, you can use a brownie mix to create the torte base (gluten free or otherwise).\u00a0<\/span>
                      <\/div>\n\u00a0<\/span><\/div><\/div>\n\n
                      <\/div>\n
                      <\/div><\/path><\/g><\/g><\/svg><\/span> 
                      <\/div><\/div>\n
                      Keyword <\/span>brownie, chocolate, Event 1, red wine pair, torte<\/span><\/div><\/div>\n
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