A dark chocolate torte is a flourless chocolate cake that is rich and decadent. This cake is not something you will be eating in large quantities. But the size you do eat will be so ultra-satisfying you will not need to overindulge. We will glaze this with a chocolate ganache but you can also dust this cake with some confectioner’s sugar and top it with berries.
FOR THE TORTE:
16 oz. Bitter sweet chocolate – chopped
¾ cup unsalted butter
1 TBS coffee liquor
1 cup sugar
1 tsp. vanilla
1 TBS water
¼ tsp. salt
¼ cup unsweetened cocoa
Heat the oven to 300 degrees. Line the bottom of a 9 inch spring form pan with some buttered parchment paper. Butter the rest of the pan and set aside.
Place the chocolate and butter in a double boiler. Melt the chocolate, stirring constantly. You can do this in the microwave as well. Whisk in the coffee liquor and remove from heat. Set aside and allow cooling.
Beat the eggs, sugar, vanilla, water and salt in a large bowl – until eggs are pale yellow and have doubled in volume. Carefully add in the melted chocolate. Continue beating for about 2 minutes. Add the cocoa. Mix well.
Pour the batter into the prepared pan. Bake for about 40 to 45 minutes until an inserted cake pin comes out with moist cake crumbs. Remove pan from oven and place on a cooling rack. Let it cool down completely. Cover the cake and refrigerate for at least 6 hours or overnight.
Frost the cake with chocolate ganache or dust it with confectioners’ sugar. Serve and enjoy.
FOR THE GANACHE:
8 oz. semi-sweet chocolate – chopped
1 TBS butter
1 cup heavy cream
Place the chocolate and the butter into a bowl. Bring the cream to an almost boil – when you start seeing little bubbles you are done. Pour the hot cream over the chocolate and butter. Let it sit for a couple of minutes – untouched.
Whisk the chocolate and cream until it turns even and smooth.