Flourless Chocolate Torte Recipe

Prepare the Chocolate Mixture

Preheat your oven to 350°F (175°C). In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring until smooth. Remove from heat and let cool slightly.

Mix Ingredients

In a mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the vanilla extract and a pinch of salt. Gradually stir the melted chocolate mixture into the egg mixture until fully incorporated.

Bake the Torte

Grease an 8-inch round cake pan and pour the chocolate batter into it. Bake in the preheated oven for 25-30 minutes, or until the torte has risen and the top is set but slightly moist.

Cool and Serve

Remove the torte from the oven and let it cool in the pan for about 10 minutes, then carefully invert onto a serving plate. Allow to cool completely before serving.

Heat Cream

In a saucepan, combine the heavy cream and the scraped vanilla bean along with its pod. Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.

Whisk Egg Yolks

In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

Temper the Egg Mixture

Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.

Cook the Sauce

Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Strain through a fine mesh sieve into a bowl and let cool.

Prepare the Sugar Mixture

In a saucepan, combine the water, granulated sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves.

Candy the Walnuts

Add the walnuts to the sugar mixture and cook, stirring frequently, until the syrup thickens and coats the walnuts, about 5-7 minutes.

Cool the Walnuts

Spread the candied walnuts on a parchment-lined baking sheet and let cool completely before breaking them apart.