nothing short of perfect torte

There is nothing like a good torte–the thick, smooth chocolate dances on the border of cake and heaven. I paired this dense cake with a homemade almond whipped cream and fresh raspberries, which adds a light, refreshing flavor. The cake takes a little extra work, but it is well worth it especially if you are a chocolate lover–and who isn’t? Top with berries to make for an impressive summer dessert.

flourless chocolate torte
from the Food Network

2 sticks (½ lb) unsalted butter, cut into ½in cubes -plus-
½ tbs unsalted butter
1 lb semisweet chocolate chips
¼ cup amaretto
8 large eggs
¼ cup sugar
1 tsp vanilla extract
½ tsp salt
powdered sugar or cocoa powder for garnish
fresh raspberries for garnish

*note: you need a springform pan and a roasting pan (you can buy a cheap disposable foil one at the grocery store)

  • Preheat oven to 325 degrees F.
  • Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
  • Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
  • Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
  • Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
  • Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners’ sugar or cocoa powder immediately before serving.

almond whipped cream

1 cup heavy cream, room temperature
1/3 cup powdered sugar
1 tsp almond extract
  • In a mixer with a whisk attachment, beat the heavy cream on high until you see soft peaks. Then, add the powdered sugar and almond extract and mix until thick and smooth, scraping down the sides occasionally.
  • Stop the mixer when the cream shows stiff peaks. You want to make sure you don’t over beat the whipped cream.
  • Use to top the cake as desired. The flavor is easily adjustable to your own taste, so play with it until you like the flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *