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Flourless Chocolate Torte

Flourless Chocolate Torte with Coffee Whip

A dense flourless cake with chocolate truffle ganache richness. Top it with silky coffee whipped cream and toasted walnuts.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 30 people
Course: Dessert
Ingredients Method Notes

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

Method
 

Torte
  1. Heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Add eggs on at a time, stopping to scrape sides of bowl after each addition.
  6. Pour batter into pan and spread it evenly. Tap pan lightly on counter to release any big air bubbles.
  7. 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.
  8. Let cool about 10 minutes on wire rack. Then use a knife around sides to ensure it is not sticking to the pan.
  9. 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.
  10. 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
  1. Place 2 cups dark chocolate in medium size, heat resistant bowl. Set aside.
  2. 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.
  3. Pour hot cream over chocolate and allow chocolate to warm up for 5 minutes.
  4. 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
  1. Take the torte base out of fridge and remove wrapping.
  2. 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.
  3. Put torte back in fridge to set well.
  4. Take out of fridge 5-10 prior to serving. Slice with warmed knife and wipe between cuts to keep slices clean.
  5. Top with Coffee Whip Cream and sprinkling of toasted walnut bits

Notes

Box Mix Cheat - instead of making everything from scratch, you can use a brownie mix to create the torte base (gluten free or otherwise).