Flourless Chocolate Torte Recipe
dense chocolate cake. Belgian chocolate ganache.
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Ingredients
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Cake
Ganache
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and large eggs until well combined and slightly frothy.
- 4
- 5
Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Ganache Preparation
- 7
Heat Cream
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 8
Combine with Chocolate
Add the dark chocolate to the hot cream and let it sit for 5 minutes. Stir until the mixture is smooth and glossy.
- 9
Pour Ganache over Cake
Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides.
- 10
Set the Ganache
Let the ganache set at room temperature for about 30 minutes before slicing and serving.