Tag Archives: flourless

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.

Flourless Chocolate Cupcakes

I use the brown baking cupcake papers that you can find in specialty stores for these, they match the professional flavor. It’s a very sophisticated treat.

Preheat oven to 160c/325f

  • ¾ lb. plus 1 tablespoon- Butter
  • 1 lb. Bittersweet Dark Baking Chocolate – I like Scharffen Berger 70%  – cut in pieces
  • 2 ½ cups Sugar
  • 1 ½ cups Almond Meal
  • 2 cups Cocoa
  • 10 Eggs
  • 1 teaspoons Vanilla
  • In a double boiler, melt the butter and chocolate , add sugar  as butter and chocolate melt. Stir often until smooth . Rest chocolate mixture off the heat for 5 minutes after melted  ,stirring often.

Sift almond meal and cocoa powder into a mixing bowl. Add chocolate mixture.

Mix on low until combined and smooth. 

Crack eggs into a seperate bowl and beat with fork to combine .Add vanilla.

Slowly pour eggs into chocolate mixture, carefully remembering not to overbeat or cupcakes may crack during baking (although it is quite beautiful when they do!) 

I pour 12  big cupcakes out of this recipe because of how beautiful they  turn out when they are baked. But of course if you pour more, the cooking time will be less.

Pour into cupcake tins or papers and  bake until skewer comes out clean .

Cool completely on wire rack.

Baking times

12  cupcakes -1 hour

24 cupcakes-30 minutes

Serve with a side of fresh Whipping Cream