Best 11 Flourless Chocolate Torte Recipes

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

FLOURLESS CHOCOLATE-WALNUT TORTE

Steps:

• Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
• Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
• Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
• Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
• Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
• Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
• Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
• Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
• Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 325 degrees F.
• Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
• Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
• Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
• Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
• Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

21 CLUB FLOURLESS CHOCOLATE TORTE

Steps:

• For cake: Preheat oven to 350°F.
• Butter and flour 9 inch diameter cake pan with 2 inch sides.
• Line bottom of pan with parchment.
• Dust pan with flour; tap out excess.
• Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
• Set aside.
• Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
• Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
• Pour chocolate mixture into the egg mixture and fold together gently.
• Pour batter into prepared pan.
• Bake until tip of knife inserted into center comes out clean, about 1 hour.
• Cool completely in pan on rack.
• Invert cake onto 7 1/2 inch cardboard round.
• Peel off parchment.
• Place cake on cardboard on rack set over a cookie sheet.
• For Glaze: Bring cream to simmer in heavy medium saucepan.
• Reduce heat to low.
• Add chocolate; stir until melted.
• Remove from heat; let stand until just cool.
• Whisk in butter and syrup.
• Pour glaze over cake; spread with spatula to cover top and sides.
• Refrigerate cake overnight.
• (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
• Serve cold.

CHOCOLATE FLOURLESS TORTE / CAKE

Steps:

• Preheat oven to 350°F.
• In large saucepan, combine chocolate, butter, sugar and cream. Cook and stir until melted. Remove from heat.
• In large bowl lightly beat eggs and vanilla.
• Stir in half of chocolate mixture at a time.
• Pour into a greased 10-inch springform pan.
• Place on baking sheet.
• Bake for 45-50 minutes or until evenly puffed and a knife inserted into the center comes out clean.
• Cool completely on wire rack.
• Cover and chill for 4 hours. Remove side of pan.
• Ganache:.
• Place 12 ounces of chocolate chips in a bowl.
• Heat 1 c cream to boiling.
• Pour cream onto chocolate and stir until chocolate is melted.
• Let cool a bit then pour over torte allowing some to run down the sides.

FLOURLESS CHOCOLATE TORTE WITH APRICOT FILLING

Steps:

• Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, greast two 9-inch round cake pans. Line the bottoms of the pans with waxed paper; grease the waxed paper. Dust the insides of the pans with the cocoa powder; set aside. In a small saucepan cook and stir bittersweet chocolate over low heat until melted. Cool chocolate for about 10 minutes. Preheat oven to 350°F. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and potato starch; beat until combined. Beat in the melted chocolate until combined. Add the egg yolks two at a time, beating well after each addition. Thoroughly wash beaters. In another large bowl beat the egg whites until stiff peaks form (tips stand straight). Stir some of the egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely. (Centers will sink slightly as cakes cool.) Removed waxed paper. Meanwhile, for filling, in a small saucepan, combine the apricot preserves, snipped dried apricots, and lemon juice. Cook and stir over low heat until melted. Set aside to cool. Place one cake layer on a plate, top side down. Top with about half the filling and sprinkle with half the almonds. Top the remaining cake layer. Spread with remaining filling. Sprinkle with remaining almonds. Mound raspberries and fresh or dried apricot slivers on top. Chill to store. EACH SERVING: 549 cal., 58 mg chol., 66 g cabo., 4 g fiber, 8 g pro. Daily Values: 27% vit A, 15% vit C, 7% calcium, 12% iron. PREP: 40 MINUTES BAKE: 30 MINUTES STAND: 30 MINUTES COOL: 2 HOURS

WALNUT CHOCOLATE FLOURLESS TORTE

Steps:

• Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
• Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
• Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
• Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
• Remove the bowl from the heat and allow the mixture to cool to lukewarm.
• In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
• Beat in the rum and the ½ teaspoon salt.
• Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
• Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
• Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
• Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
• Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
• Rotate the cake pan gently halfway through the baking time to ensure even browning.
• Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
• Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
• Any leftover cake may be wrapped in plastic and served the following day.

FLOURLESS CHOCOLATE TORTE

Steps:

• 1. Grease a pie pan and dust with the cocoa powder. In a microwave, combine the chocolate and butter. In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 tablespoons of the granulated sugar, the espresso, vanilla and salt on medium-high speed until pale and very thick, about 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended. In a separate bowl beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 tablespoons granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain. Pour the batter into the prepared pan and spread it out evenly. Bake in a 300F oven until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 38-40 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight. Garnish the torte with the raspberries and dust with confectioners' sugar.

FLOURLESS CHOCOLATE TORTE

Steps:

• For torte, grease bottom and side of a 10-inch springform pan; set aside. In heavy, large saucepan, combine the 16 ounces chocolate, the butter, sugar, 1 cup whipping cream, and salt, if using. Cook over medium-low heat until chocolate and butter are melted; stir frequently. Remove from heat. In a large bowl, whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into eggs. Return egg mixture to remaining chocolate mixture, stirring until combined. Pour batter into prepared springform pan, placed on a foil-lined baking sheet. Bake in a 350 degree F oven for 45 to 50 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill in the refrigerator about 4 hours or until firm. Set torte on serving plate. With a knife or narrow metal spatula, carefully loosen cake and remove side of pan. Cover and chill in the refrigerator for several minutes or until ganache is set. Sprinkle top with cocoa powder and serve with whipped cream.

HEALTHIER FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F. Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool. Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate. Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form. Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles. Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.) Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.