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Flourless Chocolate Torte

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Saturday, 01 January 2011 14:10


  • 10 ounces semi-sweet chocolate
  • 1/2 cup unsalted butter
  • 6 large eggs separated
  • 1 cup sugar
  • 2 1/2 tsp Kahlua
  • Confectioners sugar
    flourless chocolate torte



  • Preheat Oven to 375.  Melt Chocolate and butter in double boiler over low heat.
  • Beat egg yolks in large bowl at high speed.  Gradually add 3/4 cup sugar until mixture is pale yellow and thick.
  • Add chocolate mixture to the egg yolks, and beat until smooth.  Add Kahlua and beat until blended.
  • Beat egg whites in medium bowl at high speed until soft peak form.  Gradually add remaining 1/4 cup sugar to egg whites, beating until stiff peaks form.
  • Fold egg whites into chocolate mixture.
  • Pour batter into greased 8" spring form pan.
  • Bake at 375 for 15 minutes.  After 15 minutes reduce oven temperature to 350 and bake 15 minutes more.  Reduce oven temperature again to 250, continuing to bake an additional 30 minutes.
  • Turn oven off, open the door, leave the pan in the oven another 30 minutes.  After 30 minutes, remove cake from oven, cover the top with damp paper toweling, let stand 5 minutes.
  • Remove toweling and cool cake completely.  The dome of the cake will crack and collapse; this is normal.  Press top of cake down lightly to smooth the cracked top.
  • Remove from spring form pan, dust top with confectioners sugar and serve with fresh berries and whipped cream.

Scott Pollacek - about me


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