Saturday, September 6

Easy France Inspired Chocolate Torte

Chocolate torte are these smooth and creamy beautiful flour-less (well almost) cakes that magically take your taste buds on vacation. When making a torte it really comes down to one thing: chocolate. It is all about the chocolate you use to make them. The better the chocolate, the better the torte. I recently experimented with making a fully flour-less version for a co-worker who has a gluten allergy.

Although, slightly different in texture from a classic torte the flavors are just as luxurious, making this my new favorite 5-ingredient dessert to make!

Full time 1 1/2 hour (includes cooling time)
Serves 8

The needs-

For torte:
2 sticks butter, diced into small pieces
8 eggs, need to be cold
1 lb. semi-sweet chocolate* (I am using Godiva in photos), chopped

For serving:
1 1/2 cup fresh strawberries, chopped
1/2 cup confectionery sugar

For cooking:
Low boiling water

*when buying chocolate, if making this for a gluten free dessert, make sure to get GF chocolate.

The know-

Preheat oven to 325' and line the outside of a 8" spring form pan with two layers of aluminum foil. It must be water tight and on the outside of pan.

Place pan inside a baking pan or roasting pan.

In a double boiler or you can use a Pyrex bowl over a boiling pot of water, just make sure water does no touch bottom of bowl. Place chocolate and butter.

Turn heat to high and get the mixture melting, once it is melting stir continuously until it is smooth and evenly melted.

Once melted remove boiler from heat and let rest for a few minutes. Keep chocolate over the hot water to prevent stiffening.

In a large mixing bowl beat eggs with a hand mixer on medium/high for 5 minutes or until they have doubled in size.

Once eggs have doubled, fold 1/3 of the chocolate into them to temper the eggs. Fold gently as you do not want to undo all the fluffiness of the eggs.

Once eggs are barely visible, fold in another 1/3 of the chocolate and repeat.

Fold in last of the chocolate and fold until eggs are no longer visible at all.

Gently pour mixture into the spring form pan.

Fill the baking or roasting pan with low boiling water, enough so the pan is covered half to two thirds of the way.

Carefully move this to the oven, you cannot get water in the cake mixture.

Bake in oven 20-25 minutes or until a thin crust has formed around the outside of the cake and center reads 140' on a thermometer. (if you do not have a thermometer, it is okay just gently press the center to see if it feels set similar to a brownie)

Carefully remove spring form pan from water and remove aluminum foil.

Set in a refrigerator for 30-45 minutes to cool.

Once cool, pop the pan and remove the torte.

Dust lightly with confectionery sugar and top with strawberries. Slice into 8 piece, serve, and cheers!

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