This Chocolate Torte uses no flour, allowing the chocolate to take center stage in a decadent way. The beauty of this dessert is in its simplicity, so serve it by itself or with a few berries and some freshly whipped cream.
Preheat oven to 325F.
To begin, place chocolate in a medium size heat-proof bowl. In a large saucepot, combine butter, sugar, water and vanilla extract and bring to a simmer over medium-high heat. Once butter is fully melted and simmering, remove from heat and pour entire mixture over chocolate. Allow to rest for 5 minutes then start to whisk until combined.
Once combined and incorporated, slowly add in the whole eggs and egg yolks while continuing to whisk for 5-7 minutes. The eggs will thicken the mixture as they are gradually added.
Allow to cool. Then pour the mixture into a 9”x9” baking pan that is lined with a piece of parchment paper and sprayed with a non-stick spray on the bottom and all four sides.
Bake in the oven for 20-30 minutes. Check that the cake has set in the middle by giving it a few shakes on the edge. Also look for the cake to keep its shine across the top.
Allow to fully cool before portioning into 2”x2” squares or desired shape. Enjoy !
Eggs are whipped for 6 minutes to trap air into their structure before being folded in with the chocolate. The air trapped in the eggs expands in the oven, and then falls as the cake cools, giving the cake a soft airy texture.
Since no flour is used in the recipe, this dessert is gluten-free.
We have used Tcho chocolate but go ahead and use the highest quality dark chocolate you can find because without the flour the chocolate flavor will stand out.