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Ingredients
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Torte
Whipped Cream
Method
Torte
- 1
Preheat and prepare pan
Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Dust lightly with cocoa powder and set aside.
- 2
- 3
Mix sugar and eggs
In a large mixing bowl, whisk together the granulated sugar and eggs until light and frothy, about 2–3 minutes.
- 4
Combine ingredients
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Stir in the vanilla extract and salt.
- 5
Add cocoa powder
Sift in the unsweetened cocoa powder and gently fold until fully incorporated and the batter is smooth.
- 6
Bake the torte
Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
- 7
Cool and unmold
Let the torte cool in the pan for 10 minutes before inverting onto a wire rack. Remove parchment paper and allow to cool completely.
- 8
Optional dusting
Once cooled, dust the top of the torte with additional cocoa powder, if desired.
Whipped Cream
- 9
Whip the cream
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat using a hand mixer or stand mixer on medium-high speed until soft peaks form.
- 10
Serve
Slice the flourless chocolate torte and serve each portion with a generous dollop of whipped cream.
