Flourless Chocolate Torte Recipe

Prep

Preheat oven to 375°F (190°C). Butter and line the bottom of a 9-inch (23 cm) springform pan with parchment; butter the parchment and lightly dust sides with cocoa powder, tapping out excess.

Melt chocolate and butter

Chop the bittersweet chocolate into small pieces. Place chocolate and butter in a heatproof bowl set over a barely simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring until smooth and fully melted. Remove from heat and let cool 2–3 minutes.

Whisk eggs and sugar

In a large bowl, whisk the 4 whole eggs, 2 egg yolks and 3 tablespoons granulated sugar vigorously until combined and slightly pale (about 1–2 minutes by hand; 30–45 seconds with an electric mixer on medium). Add vanilla and pinch of salt and whisk to combine.

Combine

Temper the egg mixture by pouring about one-third of the warm melted chocolate into the eggs while whisking constantly. Then pour the egg-chocolate mixture into the remaining chocolate and stir gently until fully combined and glossy.

Bake

Pour batter into prepared springform pan, smooth the top with a spatula, and bake in the center of the oven for 20–25 minutes. The torte should have a thin, set crust but the center will still be slightly soft — a toothpick inserted in the center should come out with moist crumbs but not raw batter.

Cool

Remove from oven and place on a wire rack to cool to room temperature (about 1 hour). After cooling, refrigerate at least 2 hours (or overnight) to fully set. Run a thin knife around the pan edge before releasing the springform.

Finish

Transfer torte to a serving plate and lightly dust the top with the cocoa powder.

Drain amarena cherries, reserving about 2 tablespoons of syrup. Place cherries, 2 tablespoons reserved syrup, 1 teaspoon sugar and 1 teaspoon lemon juice in a small saucepan over medium-low heat. Warm gently, stirring occasionally, until cherries are heated through and syrup is slightly thickened, about 4–6 minutes. Taste and adjust sweetness with a little more sugar if desired. Remove from heat and let cool to warm or room temperature.

If you prefer a smoother sauce, mash half the cherries with the back of a spoon or pulse briefly in a mini food processor, then stir back in remaining whole cherries to keep texture.

Chill a medium bowl and beaters (or whisk) for 10 minutes in the fridge. Pour 1 cup cold heavy cream into the chilled bowl; add 2 teaspoons powdered sugar and 1 teaspoon vanilla. Whip by hand or with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but are still soft and billowy.

Slice the chilled torte into 8 equal wedges. Place each slice on a serving plate. Spoon 1–2 tablespoons warm or room-temperature amarena cherry sauce alongside each slice and top each wedge with a generous dollop (about 2 tablespoons) of whipped cream.

Garnish each serving with one reserved whole amarena cherry and a sprinkle of dark chocolate shavings, if using. Serve immediately. Leftover torte keeps refrigerated up to 4 days; add cherries and whipped cream just before serving.