Flourless Chocolate Torte
PREP TIME: 10 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour
SERVINGS: 12 slices
A beautiful, rich, decadent chocolate dessert. This flourless chocolate torte is a great recipe to have on hand if you're in a hurry.
- 100g/3.5oz unsalted butter, just under 1 stick of butter
- 100g/4 oz dark cooking chocolate
- 30ml/1oz espresso, or sub 1 teaspoon of instant coffee with 30ml/1 oz hot water
- 2/3 cup sugar,
- 2/3 cups almond meal
- 3 eggs seperated
Preheat oven to 180C/350F (fan forced)
Grease a 20cm/8" round, spring for cake tin with a litte butter.
Combine the dark chocolate and butter in a microwave safe bowl. Microwave for 30 seconds at a time, until chocolate and butter are melted. Stir until combined.
Add the espresso shot and whisk.
Whisk in the sugar and almond meal and mix until well combined.
Seperate your eggs. Add egg yolks to the chocolate batter, one at a time, whisking after each addition until all combined.
In a bowl, whisk your egg whites until stiff peaks appear. This can be done with a hand held mixer or a kitchen aid. Make sure the egg whites are all whisked and there is no leftover whites.
Use a spatula to gently fold in the eggs whites into the chocolate batter, until there are no visible egg whites.
Pour into your prepared tin.
Bake for 45-50 minutes, until firm. The torte should be firm to the touch. To test, insert a skewer into the middle of the cake. It should come out clean.
Transfer from oven and cool completely. Remove the sides of the cake pan after about 10 minutes.
You can leave the cake on the cake pan, transfer it to a large plate. Be gentle when cutting the cake so you don't scratch the bottom of your cake pan.
Serve the chocolate torte with berries, ice cream or cream and enjoy.
Calories: 125.54kcal | Carbohydrates: 3.95g | Protein: 2.1g | Fat: 11.36g | Saturated Fat: 6.67g | Cholesterol: 59.09mg | Sodium: 18.55mg | Potassium: 74.76mg | Fiber: 0.91g | Sugar: 2.04g | Vitamin A: 267.65IU | Calcium: 14.24mg | Iron: 1.18mg