Flourless Chocolate Torte Recipe

Preheat the Oven

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a double boiler or in the microwave in 20-second intervals, stirring until smooth and fully combined.

Whisk Sugar and Eggs

In a separate mixing bowl, whisk together the granulated sugar and large eggs until light and frothy, about 3-5 minutes.

Combine Mixtures

Slowly fold the melted chocolate mixture into the egg and sugar mixture. Add in the vanilla extract and a pinch of salt, mixing until fully combined.

Bake the Torte

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.

Cool the Torte

Allow the torte to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the Candied Pecans

In a small saucepan, combine 50g of granulated sugar and 1 tablespoon of water over medium heat. Stir until the sugar dissolves, then add the pecans. Cook, stirring constantly, until the pecans are coated in a thick syrup and begin to caramelize. Spread them out on a parchment-lined baking sheet to cool.

Assemble the Dessert

Once the torte is completely cooled, slice it into wedges. Serve each slice topped with a scoop of vanilla ice cream, drizzled with salted caramel sauce, and sprinkled with candied pecans.