Chocolate Torta Recipe
Rich Flourless Chocolate Cake That is Cooked in a Water Bath & Baked to Create a Creamy Moist Consistency. This Gluten Free Dessert is Made of Eggs, Butter, Cream, Sugar, & Dark Chocolate.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Water Bath
Preheat your oven to 180°C (350°F). Place a large roasting pan on the middle rack of the oven, and fill it with hot water about halfway up the sides of a 9-inch round cake pan.
- 2
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth. Let cool slightly.
- 3
Mix the Sugar and Eggs
In a mixing bowl, whisk together the granulated sugar and eggs until pale and frothy. This should take about 5 minutes.
- 4
Combine Mixtures
Pour the melted chocolate mixture into the egg and sugar mixture. Add the heavy cream and vanilla extract. Gently fold together until well combined.
- 5
Bake
Pour the batter into the prepared cake pan. Carefully place the pan into the water bath in the oven. Bake for 25-30 minutes or until the edges are set but the center is still soft.
- 6
Cool and Serve
Remove the cake from the oven and let it cool in the water bath for about 10 minutes. Then, take it out and let it cool to room temperature. Refrigerate for at least 2 hours before serving. Dust with cocoa powder before slicing.
