Flourless Chocolate Torte (gf) Recipe
Candied pecans, salted caramel sauce, vanilla ice cream.
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Ingredients
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Torte
Candied Pecans
Salted Caramel Sauce
Serving
Method
Torte
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
Melt Chocolate and Butter
In a double boiler, melt the semisweet chocolate and unsalted butter together until smooth. Stir occasionally to combine.
- 3
Mix Ingredients
Once melted, remove from heat. Stir in the granulated sugar, followed by the eggs one at a time, mixing well after each addition. Add vanilla extract, cocoa powder, and salt, mixing until fully incorporated.
- 4
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 a toothpick comes out mostly clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Candied Pecans
- 5
Prepare the Sugar Mixture
In a saucepan, combine granulated sugar, water, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture begins to boil.
- 6
- 7
Cool the Pecans
Remove the pecans from heat and spread them onto a parchment-lined baking sheet. Let them cool completely before breaking apart.
Salted Caramel Sauce
- 8
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color (about 10 minutes).
- 9
Add Butter and Cream
Remove from heat and carefully add the unsalted butter and heavy cream. Stir until combined and smooth.
- 10
Finish with Sea Salt
Add sea salt to taste, stirring to incorporate. Allow the caramel to cool slightly before using.
Serving
- 11
Serve the Torte
Slice the cooled flourless chocolate torte into wedges. Plate each slice and top with a scoop of vanilla ice cream.
- 12
Drizzle with Caramel
Drizzle the warm salted caramel sauce over the torte and ice cream. Finish with a generous sprinkle of candied pecans.