Flourless Belgian Chocolate Torte Recipe

Preheat and line

Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan thoroughly, then line the bottom with a circle of parchment paper. Butter the parchment and dust the inside of the pan lightly with cocoa powder, tapping out any excess.

Place the chopped chocolate and butter in a heatproof bowl set over a simmering pan of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth, about 5–8 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool slightly (3–5 minutes).

Separate the eggs while they are cold for easier separation, placing yolks in one medium bowl and whites in a clean, dry mixing bowl. Add the 3 oz granulated sugar to the yolks and whisk vigorously until pale, slightly thickened, and sugar is mostly dissolved, about 2–3 minutes. Stir in the vanilla and the pinch of salt. Gradually whisk the slightly cooled melted chocolate into the yolk mixture until smooth and uniform.

With clean beaters and a clean bowl, whisk the egg whites on medium speed until foamy. Gradually add the 2 tbsp fine granulated sugar and continue beating to firm glossy peaks (not dry). This should take about 3–5 minutes with an electric mixer. The whites should hold a steady peak with a slight sheen.

Fold one-third of the whipped egg whites into the chocolate-yolk mixture to lighten it, using a large rubber spatula and making gentle slicing motions. Carefully fold in the remaining egg whites in two additions until no streaks remain; work gently to retain as much air as possible. Pour the batter into the prepared springform pan and smooth the top with an offset spatula.

Bake in the preheated oven for 25–30 minutes, or until the top is set and a thin crust has formed but the center still has a slight wobble. A toothpick inserted near the center should come out with a few moist crumbs, not raw batter. Remove the torte from the oven and place on a wire rack.

Allow the torte to cool in the pan for 20 minutes, then run a thin knife around the edge to loosen and remove the outer ring of the springform pan. Cool completely on the rack. For best texture, chill the torte at least 2 hours or overnight to set into a dense mousse-like consistency.

Before serving, dust the top lightly with sifted cocoa powder or confectioners' sugar using a fine sieve. Garnish with fresh raspberries and a dollop of whipped cream or crème fraîche if desired. Slice with a hot, dry knife (wipe and reheat between slices) to get clean edges.