I’ve been wanting to make a flourless chocolate cake for quite some time now after having a miniature one from Whole Foods. I don’t really care for normal normal cake, I think it is too boring. I like flourless chocolate cakes, though, because they are indulgent and rich. So I decided to test a recipe from Williams-Sonoma: Dessert cookbook. The recipe for Flourless Chocolate Torte is actually the cover photo and it looks incredibly delicious. My photo didn’t come out looking as good, partly because of obvious reasons like lack of photo equipment but also due to some kitchen problems. This recipe is fairly complicated, but the only mistake I made was setting the oven temperature. I set it to 350 when the recipe called for 300. No, I’m not retarded.
Side note: My dog just threw up on my bed. Great.
I realized my mistake when there was 12 minutes left of cooking so I just took the torte out of the oven then and it appeared to be done. It was a taaaad bit overcooked but nothing horrible.
Another side note: My dog just ate his own puke. Awesome.
The other problem I ran into was that I didn’t have a flat plate to place the torte on to cool (someone take me to Williams Sonoma!) So the torte ended up a little misshaped with the sides higher than the middle. Whatever, right? Until the choclate glaze decided to obey gravity and sink to the lower middle part. All in all, the torte might not have looked its best, but it tasted fantastic! My family each ate their entire piece while singing high praises. Next time I make it, I will find a flat plate and learn how to read oven temperatures!
Last side note: At least I didn’t have to clean the puke… right?
Flourless Chocolate Torte
From Williams-Sonoma: Dessert
- Unsweetened cocoa powder for dusting
- 10 oz bittersweet chocolate, finely chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 6 pieces, plus extra for greasing
- 5 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon dark rum or brewed espresso (optional) (I used 1/2 teaspoon instant espresso powder)
- 1 teaspoon vanilla extract
- pinch of salt
- 3 large egg whites, at room temperature
Preheat the oven to 300. Grease the bottom of an 8 inch round cake pan and line it with parchment paper. Grease the paper and the sides of the pan, then dust with cocoa powder.
In the top of a double boiler, combine the chocolate and the 3/4 cup butter. Set over barely simmering water and melt, then whisk until well blended. Set aside to cool slightly.
In large bowl, with a mixer set on medium high speed, beat together the egg yolks, 1/4 cup sugar, dark rum (if using), vanilla, and salt until pale and very thick. Gradually pour in the chocolate mixture and continue beating until well blended.
In deep, clean bowl, using a mixer on medium high speed, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until medium-firm peaks form. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
Pour the batter into the prepared pan and spread it out evenly. Bake the torte until it puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not overcook. Let cool on a rack for 30 minutes.
Run a small knife around the inside of the pan to loosen the cake, then invert the pan onto a flat plate. Lift off the pan and carefully peel off the parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or up to overnight.
Glaze the cake with the chocolate glaze (below), then refrigerate again until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut.
- 1/2 cup butter
- 8 oz chopped bittersweet chocolate
- 2 tablespoons light corn syrup
To make the glaze, combine butter, cut into 4 pieces, and chocolate in the top of a double boiler. Set over barely simmering water and melt, then whisk until blended. Remove from the heat and whisk in the corn syrup until smooth and glossy. Set the cold cake on a wire rack over a large plate or baking sheet. Slowly pour the warm glaze over the center of the cake. The glaze should cover the surface evenly, spilling over the edges and running down the sides, the excess falling onto the plate below.