Flourless Chocolate Torte Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment; butter the parchment as well.

Melt chocolate and butter: Place chopped dark chocolate and butter in a heatproof bowl set over barely simmering water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth. Remove from heat and let cool slightly (2–3 minutes).

Whisk eggs and sugar: In a large bowl, whisk the eggs, granulated sugar, vanilla extract, and salt together until just combined and slightly frothy (about 1–2 minutes by hand, 30–45 seconds with a whisk). Do not over-aerate.

Combine chocolate and eggs: Pour the warm melted chocolate mixture into the egg mixture in a steady stream, whisking constantly until fully incorporated and smooth. The batter will be glossy and fairly loose — this is normal for a flourless torte.

Bake: Pour the batter into the prepared springform pan, smooth the top with a spatula, and bake on the center rack for 25–30 minutes. The center should be set but still slightly wobbly (a toothpick inserted near the center may come out with a few moist crumbs).

Cool: Remove from oven and let cool on a wire rack for 1 hour. Then refrigerate, uncovered or lightly covered, for at least 2 hours (preferably 4 hours or overnight) to fully set and develop flavor.

Make reduction: In a small saucepan, combine 1 cup pomegranate juice, 2 tbsp sugar, and 1 tsp lemon juice. Bring to a gentle boil over medium heat, then reduce heat to maintain a simmer.

Reduce to syrup: Simmer, stirring occasionally, until the mixture is reduced to about 1/3 cup and coats the back of a spoon, about 12–18 minutes. Watch carefully in the final minutes to avoid burning. Remove from heat and let cool to room temperature; the syrup will thicken further as it cools.

Make whipped cream: Chill a mixing bowl and beaters for 10 minutes in the freezer (optional). Pour 1 cup heavy cream into the chilled bowl, add 2 tbsp powdered sugar and 1 tsp vanilla extract. Whip with a hand mixer or whisk until soft-medium peaks form. Do not overbeat.

Shave chocolate: Using a vegetable peeler, shave the 1 oz piece of dark chocolate to create curls or shavings. Alternatively, finely grate the chocolate with a microplane.

Assemble: Release the chilled torte from the springform and place on a serving plate. Spoon or drizzle pomegranate reduction over the top and around the plate as desired. Dust the cake lightly with 1 tbsp powdered sugar. Add a generous dollop or piped ring of whipped cream alongside the torte slice or on top. Sprinkle shaved chocolate and scatter fresh pomegranate arils over the top and plate for color and texture.

Serve: Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator up to 4 days; bring to cool room temperature 15–20 minutes before serving if desired.