French Flourless Chocolate Torte
Get this quick and easy chocolate cake recipe from Bake With Anna Olson.
- 20 minutes
- 30 minutes
- 12 servings
- 397 grams bittersweet Chocolate, chopped
- ½ cup unsalted Butter, cut into pieces
- 7 large Eggs, at room temperature and separated
- 1 tablespoon Balsamic vinegar
- 2 tablespoons granulated Sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- Icing sugar, for dusting
- Preheat the oven to 375 °F (190 °C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess
- Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Set aside (it can still be warm when added to the batter)
- White the egg whites with the balsamic until foamy, then add 2 tablespoons (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted. Set these aside
- Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes. Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected) Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.
- To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter. Dust the cake with icing sugar
The torte is best served lightly chilled. It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate
Share it with your friends.