Flourless Chocolate Torte-This is not a gluten free recipe by design, but instead a gluten free recipe by origin. When this dessert recipe was invented, there was no understanding of what gluten even was, let alone a gluten allergy. Instead it was devised as simply a rich and full flavored expression of chocolate in all of it's glory.
As the years have gone by, we have focused more on healthy eating by choice, and of course, a gluten free diet for those of us with that dietary restriction.
Without all of that flour to get in the way, it allows for the fudgy, melt in your mouth properties of pure cocoa to really shine through. When I've featured this one on restaurant menus, the whole staff would clamber over each other, munching on the scraps after making petite portions.
Another Great Dessert? Our Raspberry Buckle!
My personal favorite is the outer crust. It forms a paper thin layer on the exterior due to the egg whites in the recipe that is somewhat unique. From the appearance, it looks as though to be cracker crisp, but beyond the slight resistance in the bite is an instantaneous melting sensation. Very sensuous and decadent.
I included crunchy roasted almond pieces for a textural mix-up, but you can use whatever your favorite nut is, or leave them out entirely if you or your loved ones have an allergy, or just don't care for them.
Equipment
- 10 inch springform pan
- rubber spatula
- wire whip/whisk
- small saucepan,(four quarts)
- heat safe bowl
- stand or hand mixer
- large mixing bowl
- parchment paper
- scissors
- blender or food processer (for processing nuts, a knife could work in a pinch)
- cooling rack
- measuring spoons
- measuring cups
Ingredients
- dark chocolate or semi sweet chunks or chips
- unsalted butter
- sugar
- vanilla extract
- toasted almonds
- eggs
Instructions For Flourless Chocolate Torte
Prepare the springform pan by buttering the interior and cutting out a round piece of parchment to fit the bottom.
Here is what the finished pan should look like. Notice the folds on the paper round, that is how the circle is formed, using the center of the pan as a fulcrum, and folding around as a triangle, like shown in the last picture.
In a heat safe bowl over simmering water, (bain marie), combine the chocolate and butter.
Stir to combine as shown, adding the almonds and vanilla extract.
Separate the eggs, placing the whites into the bowl being used by the mixer.
whip together half of the sugar and the egg yolks until thick and pale yellow. Do not let the yolks and sugar sit together at all without commencing to whip, as it will dehydrate the yolks, causing them to form a tough skin.
Whip together the other half of the sugar and the egg whites, starting with the whites alone. When they start to maintain a frothy appearance, add the sugar gradually while the mixer is running. Stop when a soft peaks consistency is acheived.
Add the whites to the chocolate and carefully fold together with a rubber spatula until just mixed. Do not over mix or agitate the mixture, as the whites are the only leavening agent to make for the right finished texture.
Flourless Chocolate Almond Torte
Equipment
- 1 10 inch springform pan
- 1 Rubber Spatula
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 mixer can be a stand mixer or hand held ( if it is hand held you will need one more mixing bowl)
- 1 wire whip/whisk
- 1 heat safe bowl form melting the butter and chocolate
- 1 small saucepan (4 quarts) for creating a water bath for melting the butter and chocolate
- 1 Mixing Bowl
- 1 piece of parchment paper
- 1 scissors
- 1 blender or food processor for processing the nuts
- 1 Cooling rack
Ingredients
- 12 ounces dark chocolate or semi sweet chocolate chips or chunks
- 8 ounces unsalted butter
- 1½ cups sugar
- 2 tablespoon vanilla extract
- 8 ounces ground roasted almonds
- 9 each eggs cold cold eggs are easier to separate
Instructions
- Grease your springform pan with softened butter or coat with pan release spray
- Fold your parchment paper in half, and in half again, then fold on an angle creating a triangle
- Place the tip of the triangle in the center of the pan, using scissors cut off the excess hanging off the edge of the pan. creating a circle that fits in the bottom of the pan
- Preheat your oven to 350℉
- Place water in your sauce pan filling it half way up, bring water to a simmer
- Place the chocolate and the butter into a heat safe bowl, place the bowl over the pot of simmering water
- Place the almonds into a blender or food processor to grind, chop until small pieces, be careful to not create paste ( use the pulse option to help with this)
- Remove the chocolate and butter mixture from the heat, and mix together with a rubber spatula
- When the mixture is smooth, add the ground almonds and vanilla extract, stir to combine evenly
- Using the bowl of your stand mixer and another mixing bowl ( two mixing bowls if you are using a hand held mixer) separate the eggs placing the whites into the bowl for your stand mixer or the bowl you will use with your hand held mixer. place the egg yolks into a separate mixing bowl
- Add half of the sugar to the egg yolks and using the wire whip vigorously whisk the yolks and sugar together until smooth and pale ( be very careful to not let the sugar sit on the egg yolks at all! The sugar will begin to cure the egg yolk creating hard lumps that will not combine withe mixture)
- Fold the melted chocolate mixture into the egg yolk and sugar mixture, and set aside
- Fitted with the whip attachment use your mixer to whip the egg whites until foamy. The with the mixer going add the remaining sugar in a steady stream. Continue whipping the egg white sugar mixture until soft peaks form
- Fold the egg white mixture into the melted chocolate egg yolk mixture, being careful not to over mix and deflate the egg white mixture
- Place the mixture into the prepared springform pan ( don't be discouraged it doesn't look beautiful at this state) place the pan in the center rack of your preheated oven, and bake for 35 minutes
- Remove the torte from the oven and place on a cooling rack, don't be nervous if the top cracks its part of the delicious texture of this dessert
- Cool on a rack for 30 minutes and then place in the refrigerator for about an hour, chilling it makes it easier to cut into portions. When cutting use a warm knife wiping with a wet cloth in between cuts so you can have nice pretty pieces to enjoy! ( use the same cutting technique you would use to cut cheese cake)
Notes
Variations For Flourless Chocolate Torte
There are a number of different ways to make this torte:
- In place of vanilla, you can sub flavored liqueur or even dark rum
- As mentioned earlier, use your favorite nut/s or omit them
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