Even though Valentine’s Day has passed, it’s still the month of love and chocolate. And this weekend I’m making this wonderful Flourless Chocolate Torte to bring to my friend’s house. This recipe isn’t hard, but it does need to rest in the refrigerator for at least 6 hours or overnight so I always plan to make it the day before I want to serve it. I hope you all have a wonderful, chocolate-filled weekend!
Flourless Chocolate Torte
Ingredients
- 10 ½ oz semisweet chocolate roughly chopped
- ¾ cup unsalted butter
- 3 Tablespoons water
- 1 teaspoon instant coffee powder
- 6 large eggs
- ¼ cup sugar
Instructions
-
Preheat the oven to 350℉. Grease an 8" springform pan. Wrap the outside bottom and sides of the pan with two layers of foil so the water bath doesn't leak into the cake.
Set up a kettle of water to bring to a boil.
-
Over a double boiler, melt together the chocolate, butter, water, and instant coffee. Stir until melted and smooth.
-
In a bowl, and using an electric mixer, beat together the eggs and sugar at high speed until light and fluffy. It will take about 5 minutes to double. Slowly fold the egg mixture into the chocolate mixture.
-
Pour the batter into the cake pan and make sure the top is smooth. Then put the pan inside a large roasting pan and place both of those pans into the oven. Pour enough boiling water into the roasting pan so it comes up about 1/2 way up the sides of the cake pan. Bake for 25 minutes until the cake has risen and the edges look like they are beginning to set.
The center will look a little undone but it will set as it cools. Very carefully remove the cake from the roasting pan and cool on a wire rack. Once the cake is cooled, cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the cake is completely set.
-
When ready to serve, remove from the refrigerator and undo the springform pan and serve with fresh fruit, whipped cream, or any other toppings you want. The cake should be kept in the refrigerator until finished.
