Flourless Chocolate Torte Recipe

Prepare pan

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the parchment and dust the inner sides lightly with cocoa powder, tapping out excess.

Melt chocolate and butter

Chop the bittersweet chocolate into small pieces. In a heatproof bowl set over barely simmering water (double boiler) or in short bursts in the microwave (stirring every 20 seconds), melt the chocolate with the butter until smooth. Remove from heat and let cool 3–5 minutes.

Mix eggs and sugar

In a large bowl, whisk together the eggs and granulated sugar until combined and slightly thickened (about 1–2 minutes by hand; 30–45 seconds with a whisk attachment on medium). Stir in vanilla extract and salt.

Combine

Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture, folding gently with a rubber spatula until fully combined and glossy. Scrape the batter into the prepared pan and smooth the top.

Bake

Bake on the middle rack for 25–30 minutes. The torte is done when the edges are set and a thin crust forms on top; the center should still be slightly soft (a toothpick inserted near center will come out with moist crumbs but not raw batter).

Cool and unmold

Place the pan on a wire rack and cool completely (about 1.5–2 hours) to room temperature, then refrigerate at least 2 hours (or overnight) for best texture. Run a thin knife around the edge before releasing the springform. Dust the top lightly with cocoa powder just before serving.

Combine fruit and sugar: In a small saucepan, add huckleberries, granulated sugar, lemon juice, and 2 tablespoons water. Stir to combine and let sit 5–10 minutes to macerate.

Cook: Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook 5–7 minutes until the berries release juices and begin to break down.

Thicken: In a small bowl, whisk the cornstarch into the 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering fruit and continue to cook 1–2 minutes until the compote thickens slightly. Remove from heat and let cool to room temperature; it will thicken more as it cools.

Chill equipment: For best results, chill the mixing bowl and beaters for 10–15 minutes in the freezer. Pour the cold heavy cream into the chilled bowl.

Whip: Add powdered sugar and vanilla. Whip by hand or with an electric mixer on medium-high until soft to medium peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but are still glossy.

Slice the chilled torte into 8 equal wedges. Place a slice on each dessert plate, spoon 2–3 tablespoons of huckleberry compote over or beside the slice, and add a dollop (about 2 tablespoons) of whipped cream.

Garnish: Top with a few fresh huckleberries and a mint leaf if desired. Serve immediately. Leftover torte keeps covered in the refrigerator for up to 4 days; compote can be stored separately for up to 1 week.