This decadent flourless chocolate torte is sure to wow your guests! It's an easy gluten free dessert that looks and tastes professionally made.
Author: Chrystal Johnson
9ouncesdark chocolategood quality; at least 65%, finely chopped
9ouncesunsalted butter18 tablespoons
1 ½cupsgranulated sugar
7eggsat room temperature
1/4teaspoonalmond extract or 2-3 tablespoons of your favorite rumor other desired alcohol
Fresh berriesor whipped cream or a sprinkle of powdered sugar
Preheat your oven to 375 degrees F.
Grease a 9” springform pan, add parchment paper and then add a second layer of grease over the parchment paper.
Place chocolate and butter in a small saucepan, and heat over low until everything is melted. Whisk until ingredients are smooth and combined. Stir in sugar, and allow the mixture to cool for 3-4 minutes.
Add eggs (one at a time), incorporating fully between each addition. Continue to stir after all eggs have been added until batter takes on a slightly thicker consistency that sticks to the back of a spoon.
Stir in the vanilla extract (along with any additional extracts or alcohol you want to use).
Pour the chocolate batter into your prepared springform pan. Bake for 30 minutes, then check for doneness (it may take up to 35 minutes for the chocolate torte to set). The torte should have a very slight jiggle as the middle will not be quite completely set. Allow the cake to cool for 10 minutes before removing from spring form pan.
Serve your Flourless Chocolate Torte with desired garnishes.
This cake can be made up to 1 day in advance and can be served chilled or at room temperature
To freeze: allow the cake to completely cool, cover the top with plastic wrap and place in an airtight container for up to 3 months. Allow to thaw overnight in the refrigerator before serving.
Another option for serving this cake is cutting into small squares and placing on a serving tray (perfect for parties!)