Flourless Chocolate Torte Recipe

Prepare the Torte

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

Melt the dark chocolate and butter together in a double boiler or microwave until smooth. Stir in the sugar, then add the eggs one at a time, mixing well after each. Add the vanilla and salt.

Pour the batter into the prepared pan and bake for 25-30 minutes, until the center is set. Let cool before removing from the pan.

Make the Creme Anglaise

In a saucepan, heat the cream, milk, and vanilla bean until just simmering.

In a bowl, whisk together the egg yolks and sugar until pale. Gradually whisk the hot cream mixture into the yolk mixture.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Strain through a sieve and cool.

Prepare the Mousse

Melt the dark chocolate in a bowl over simmering water. Let cool slightly.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in chopped hazelnuts and melted chocolate.

In another bowl, whisk the egg whites until stiff peaks form. Gently fold into the chocolate mixture. Refrigerate until set.

Make Chantilly Cream

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Prepare the Meringue

Preheat the oven to 90°C (200°F). Line a baking sheet with parchment paper.

Beat the egg whites until soft peaks form, then gradually add the sugar until stiff peaks form. Gently fold in cornstarch and vinegar.

Spoon or pipe meringue onto the prepared baking sheet and bake for 1.5 hours until crisp. Let cool.