Flourless Chocolate Torte
When you grow up as the daughter of a baker, you learn a thing or two about the art of baking. I had the honour of gaining first-hand knowledge on the ins and outs of everything from chocolate to choux pastry and everything in between.
I have a Flourless Chocolate Torte recipe that is the combination of two incredible bakers. The talented Jean-Michel Cabanes de la Pâtisserie de Gascogne and Muriel Cohen de Cake Couture both have their own mouth-watering chocolate cake recipes, but with a little bit of experimentation of my own, I came up with the perfect fusion – a Flourless Chocolate Torte that I make for holidays, dinner parties and any other time I’m craving a luscious taste of chocolate.
The cake is simple, easy to make and melts in your mouth. The best part? The recipe only calls for 4 ingredients!
Flourless Chocolate Torte
Ingredients
6 eggs, separated (the eggs most be room temperature)
6 Tablespoon butter, or margarine or coconut oil
8 ounces semisweet chocolate, chopped
1/2 cup white sugar
Instructions
Preheat oven to 275F
Line a 9-inch springform pan with parchment paper and grease the bottom and sides.
Using a bain marie, melt the butter and chocolate over low heat. Stir until smooth and let cool (bain marie: place a heatproof bowl over a small pot of boiling water. Place the butter and chocolate in the glass bowl and stir until melted)
In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute.
Blend in chocolate mixture.
Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
Place an 8-inch baking pan with 1 inch of water in it on the bottom rack of the oven. This make the torte so moist - don’t skip this step! (to make the torte more moist).
Bake torte on centre rack for 50 to 60 minutes, or until sides begin to pull away from the pan. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top is actually the bottom of the torte!
Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
Pro tips: I love to add a delicate dash of sea salt on the top of the cake. It brings out all the flavours. You could also sprinkle confectioner’s sugar, which makes the cake look absolutely beautiful.
Bon appetit!
Photography by Patricia Brochu