Chocolate Torte

This flourless whipped chocolate dream is quick and simple to make but the richness of the result rates Le Cordon Bleu status.

This flourless whipped chocolate dream is quick and simple to make but the richness of the result rates Le Cordon Bleu status.

8” cake round

9×9 square pan (9X14 fine too)

parchment paper

Preheat oven 160c/325f

 

2 sticks butter- cubed

1  1/4 cups semisweet chocolate- chopped

Splash of Frangelico or favorite liqueur

8 large eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon sea salt

Grease an 8” round cake pan or cheesecake pan, and line with parchment paper.

Over a double boiler, melt together chocolate, butter and Frangelico until smooth. Do not over heat.

Pour into large bowl and set aside.

Beat eggs, sugar and vanilla for 5 minutes on high. Mixture will double.

Gently fold half the egg mixture into the chocolate.

Repeat with other half.

Pour batter through a strainer into your cake pan.

Set your cake pan in the larger pan. You will be creating a Bain Marie by filling the larger pan to the halfway point of your cake pan with boiling water, this allows your cake to bake gently.

Bake for 40 minutes.

Remove cake from larger pan and cool at room temp.

When cake is cool, cover and refrigerate until chilled, at least 3-4 hours.

Let cake sit at room temp for 20 minutes before removing it from the pan.

Invert, remove parchment and set rightside up onto your serving plate.

Serve with  a small scoop of vanilla ice cream or whipped cream.

Berries welcome.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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