Flourless Chocolate Torte

Prep Time: 45 minutes

Cook: 8 hours

Tessa Arias This Flourless Chocolate Torte is delicious and far from being the typical, boring cake! [caption id="" align="aligncenter" width="500"] Flourless Chocolate Torte[/caption] I've been wanting to make a flourless chocolate cake...

21 Responses to “Flourless Chocolate Torte”

  1. #
    Sara — May 5, 2009 at 3:22 pm

    Yum! I also just made a flourless chocolate cake last month. They are sooo good. And you made a chocolate glaze on top of it – sounds so rich.

  2. #
    Tessa — May 5, 2009 at 7:21 pm

    I remember that! You had some problems in the kitchen too, not your fault though! Guys…

    Yeah the glaze made it super rich, I was considering making a raspberry sauce instead but my raspberries went bad!

  3. #
    Jennifer — May 6, 2009 at 9:23 am

    Tessa, your cake is beautiful!!! I can give up flour any day for chocolate cakes and tortes alike! Well done! Ive never had it with a chocolate glaze either!

  4. #
    Jessica — May 6, 2009 at 1:07 pm

    Welcome to blogging and CEiMB! Your recipes look great and photos too.

  5. #
    Tessa — May 6, 2009 at 1:35 pm

    Thank you Jennifer and Jessica!!

  6. #
    Emily — May 7, 2009 at 6:32 am

    Wow, I dunno, this torte looks amazing! Geeez. I wish I had some right now.

  7. #
    Tessa — May 7, 2009 at 1:09 pm

    Thank you Emily! There’s only one piece left now!! :(

  8. #
    Carmen — May 10, 2009 at 4:48 am

    That. looks. absolutely. delicious!! So could do with a slice of that right now!

  9. #
    Tessa — May 10, 2009 at 3:23 pm

    Thank you Carmen!!

  10. #
    Natalie — May 12, 2009 at 2:05 pm

    I’m going to attempt this, it looks delicious and I have never had chocolate torte before! This may be a really dumb question, but is there any particular trick to seperate egg whites/yolk?
    Also, what brand of chocolate did you use/ reccommend?

  11. #
    Tessa — May 13, 2009 at 4:08 am

    This comment has been removed by the author.

  12. #
    Tessa — May 13, 2009 at 4:09 am

    With separating the eggs, just make sure you think about what you’re going to do first. I simply crack the egg, break the shell in 2 halves, and transer the yolk from half to half until all the white falls out into a bowl underneath. Have bowls ready and a good edge to crack the eggs well. Visualize what you’re going to do with your hands and what is going to go in what bowls. I’d recommend searching youtube videos for a better description.

    I used Ghirardelli brand chocolate because its available at most stores (in American at least)and still affordable. However, if you’re willing to spend some money: Scharffen Berger, Valrhona, and Callebaut are top notch baking chocolate brands. Whatever brand you buy, just make sure it contains 65-75% chocolate liquor, which should be labeled on the packaging. Let me know if you have anymore questions!

  13. #
    nick — May 13, 2009 at 2:57 pm

    This is one of my favorite desserts, so decadent.

    Some advice: I used to separate my eggs the way you describe above. The main problems encountered here are 1) you will occasionally puncture the yolk with sharp edges of the cracked shell, 2) it is slow.
    I've found the “professional” way is easier and much quicker. After you crack the egg pour the whole thing into your palm and let gravity move the egg down to your slightly spread open fingers (not far enough for a yolk to pass). The white will fall through and you'll be left with only the yolk in your hand.

    G/L cracking them 2 at a time with (1 in each hand) so you can go through a dozen in < a minute. I still can't do this trick yet! :)

  14. #
    Tessa — May 19, 2009 at 3:26 am

    Thanks for the advice, Nick! I’ve seen people use that technique before but the thought of gooey slimy raw eggs going through the my fingers freaks me out haha. I’ll have to get over it though! This way sounds better.

    • #
      Phyllis — August 6, 2015 at 5:32 am

      Well I have to comment on the egg separating,the only way I was taught by my mom the desert queen was to crack egg and put into palm of hand.There are so many gadgets nowadays,who wants to put the slimey egg into hand exceexcept us old fashioned ppl.LOL

  15. #
    Anonymous — August 14, 2009 at 5:44 am

    yeah! I think I will stick to the old way, yuk, slimy egg in between fingers I am obviously not a chef xxx Rete xxx

  16. #
    Anonymous — May 9, 2010 at 12:38 am

    great cake recipe :) but i thought the use of the word “retarded” in the intro was unnecessary.

    thanks for sharing this!

  17. #
    Brandon — August 1, 2013 at 8:49 pm

    My favorite way to separate eggs: I learned by way of Youtube to use an empty disposable water bottle; squeeze it a bit and set the open mouth of the bottle against the yolk of the egg after cracking it into a bowl. The yolk slips into the bottle so easily. It works so well and can be done after several eggs are in the bowl. I had fun doing it over and over. It is amazing. Unless it is just one egg, I use this method as much for how well it works as for the amusement of it.

  18. #
    Magui — December 30, 2013 at 7:42 pm

    Hi, i want to ask because i’m translating this recipe for my aunt, i get confused with the temperature, it is in Centigrades or in Farenheit? Thank you!

    • #
      Tessa — January 3, 2014 at 9:17 am

      All the temperatures on this site are in Fahrenheit

  19. #
    Alfred — March 9, 2015 at 11:48 pm

    Your recipe sounds delicious but my appetite was destroyed with your dog puke. Please refrain from such comments when writing about food. Im sure you thought it was cute but it was actually disgusting when reading about a dessert.

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