Flourless Chocolate Torte Recipe
Caramel, Pistachio Crumble, Vanilla Ice Cream
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Ingredients
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Torte
Caramel Sauce
Pistachio Crumble
To Serve
Method
Torte
- 1
- 2
Melt chocolate and butter
Chop the chocolate into uniform pieces. In a heatproof bowl set over (but not touching) simmering water (double boiler), combine chocolate and butter. Stir frequently until fully melted and smooth. Alternatively, melt in short bursts in the microwave, stirring between intervals. Remove from heat and let cool slightly (2–3 minutes).
- 3
Whisk eggs and sugar
In a large mixing bowl, whisk the eggs, granulated sugar, and vanilla until blended. You can whisk by hand or use a hand mixer on low — do not incorporate too much air. Whisk in the melted chocolate mixture until homogeneous. Add the salt and, if using, 1–2 tablespoons of cocoa powder for deeper chocolate flavor; mix until incorporated.
- 4
Bake
Pour batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 25–30 minutes. The torte should be set at the edges with a slight jiggle in the center (it will firm up as it cools). Avoid overbaking — it should be dense and fudgy rather than cake-like.
- 5
Cool and remove
Remove torte from oven and place on a wire rack. Let cool in the pan to room temperature, about 1 hour, then run a knife around the edge and release the springform. For best texture, chill in the refrigerator for at least 2 hours (or overnight) before slicing.
Caramel Sauce
- 6
Make caramel
In a medium heavy-bottomed saucepan, combine the sugar and water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and the mixture comes to a boil. Continue cooking, watching closely, until the liquid turns a deep amber color — this can take 6–10 minutes. If crystals form on the sides, wash them down with a wet pastry brush.
- 7
Finish caramel
Remove the pan from heat and carefully pour in the warm heavy cream while whisking (the mixture will bubble vigorously). Stir in the butter pieces until melted and smooth. Stir in the salt. If any hard bits form, return briefly to low heat and whisk until smooth. Let cool to warm (not hot) before using; it will thicken as it cools.
Pistachio Crumble
- 8
Prep pistachios
Preheat oven to 350°F (175°C) if not already warm. Roughly chop the pistachios, leaving some halves for texture if desired.
- 9
Make crumble
In a bowl, combine chopped pistachios, flour, brown sugar, and a pinch of salt. Cut in the cold butter using a fork or pastry cutter until the mixture clumps into coarse crumbs. Spread the crumble in an even layer on a parchment-lined baking sheet.
- 10
Toast crumble
Bake the crumble for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden. Watch closely to prevent burning. Remove from oven and let cool completely — it will crisp as it cools.
To Serve
- 11
Slice torte
If chilled, let the torte sit at room temperature 10–15 minutes so slices cut cleanly. Use a hot, dry knife wiped between cuts to make neat slices.
- 12
Plate
Place a slice of flourless chocolate torte on each plate. Spoon warm or room-temperature caramel sauce over or alongside the slice (about 2–3 tablespoons per slice). Add a generous sprinkle (about 2 tablespoons) of pistachio crumble over the caramel and torte. Top with a scoop of vanilla ice cream and finish with extra pistachio halves if desired.
- 13
Serve
Serve immediately so the ice cream sits against the warm caramel and contrasts with the dense chilled torte.