Best 2 Flourless Chocolate Walnut Torte Recipes
Indulge in the delectable decadence of our flourless chocolate walnut torte, a symphony of rich, fudgy chocolate and crunchy walnuts. This gluten-free masterpiece is not only a treat for the taste buds but also a visual delight, with its elegant, dark exterior and moist, dense interior. The combination of semisweet and bittersweet chocolate ensures a perfect balance of sweetness and bitterness, while the walnuts add a delightful textural contrast. This torte is a labor of love, but the result is worth every minute spent in the kitchen. And, if you're looking for variations to tantalize your taste buds, we've got you covered. Try our raspberry swirl torte for a burst of fruity sweetness or our salted caramel torte for a decadent combination of sweet and salty flavors. No matter which variation you choose, you're in for a truly unforgettable chocolate experience. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
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.)
WALNUT CHOCOLATE FLOURLESS TORTE
Make and share this Walnut Chocolate Flourless Torte recipe from Food.com.
Provided by bakeabit
Categories Dessert
Time 1h15m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 548, Fat 41.2, SaturatedFat 18.4, Cholesterol 184.1, Sodium 183.8, Carbohydrate 43.9, Fiber 3.1, Sugar 38.2, Protein 7.7
Tips:
- Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Make sure the butter is softened to room temperature before you start baking. This will help the torte to have a smooth, even texture.
- Don't overmix the batter. Overmixing can make the torte tough.
- Bake the torte in a water bath. This will help to prevent the torte from cracking.
- Let the torte cool completely before serving. This will help the torte to set properly.
Conclusion:
Flourless chocolate walnut torte is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it rich and decadent or light and airy, there is a flourless chocolate walnut torte recipe out there for you.
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