Flourless Chocolate Torte
Written by Hannah Danson
•Posted on February 19 2021
![Flourless Dark chocolate torte](http://chocolateandlove.com/cdn/shop/articles/Flourless_Torte_2-02-931645_{width}x.jpg?v=1682335796)
![](https://cdn.shopify.com/s/files/1/2652/8906/files/Flourless_Torte-01_480x480.jpg?v=1613726143)
Servings
8
Prep Time
20 minutes
Cook Time
35 minutes
Author:
Adapted from The Food Network
A cousin of cake, the trick with torte is knowing when it is perfectly baked and ready to fragrance your kitchen with its chocolate aroma. This moist dark chocolate torte is a firm favourite.
![Image of Flourless Chocolate Torte](https://images.getrecipekit.com/20210923135134-flourless_torte_2-02_520x500.jpg?width=650&quality=90&)
Ingredients
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95g unsalted butter
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4x 80g bars Chocolate and Love Panama 80% dark chocolate, chopped
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6 eggs, room temperature
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95g granulated sugar
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1/4 tsp salt
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1 tsp vanilla extract
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Unsweetened cocoa powder for dusting
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Unsweetened whipped cream
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Fresh berries
Directions
Preheat oven to 180°C and butter the bottom and sides of a spring-form pan, then dust with cocoa powder to help the cake release after baking. In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well or melt the chocolate in a bain-marie. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.
Meanwhile, combine the eggs, sugar, and salt in a large bowl.Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until thick and a pale yellow colour. Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared spring-form pan.
Bake for 30-35 minutes, just until the centre barely jiggles and the top is no longer shiny. A toothpick inserted into the centre of the cake should come out clean with only a few crumbs.
Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the spring-form ring. Dust the cake with cocoa powder or powdered sugar and serve with whipped cream and fresh berries. You can serve this with a berry sauce or chocolate ganache for an even more elaborate finish.
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