Flourless Chocolate Torte (gf, V) Recipe

Prepare pan and oven

Preheat the oven to 325°F (160°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Butter the parchment and dust the sides lightly with cocoa powder, tapping out any excess.

Melt chocolate and butter

In a heatproof bowl set over (but not touching) simmering water (double boiler), combine the chopped bittersweet chocolate and cubed butter. Stir occasionally until fully melted and smooth. Remove from heat and let cool for 5 minutes.

Whisk eggs and sugar

In a large bowl, whisk the eggs and 1 cup granulated sugar vigorously until mixture is thick, glossy, and slightly increased in volume (about 3–5 minutes by hand or 2–3 minutes with an electric mixer). Whisk in the vanilla extract and a pinch of salt.

Combine and bake

Fold about one-third of the egg mixture into the melted chocolate to lighten it, then fold in the remaining egg mixture gently but thoroughly until homogeneous. Pour the batter into the prepared springform pan, smoothing the top. Bake in the preheated oven for 25–30 minutes — the center should be set but still slightly wobbly. Remove from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 2 hours (or overnight) to fully set.

Unmold

Run a thin knife around the edge of the pan, release the springform, and transfer the torte to a serving plate. Remove parchment from the bottom.

Combine 1 cup pomegranate juice and 2 tablespoons granulated sugar in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to maintain a lively simmer. Cook until the mixture reduces to about 1/4–1/3 cup and coats the back of a spoon (about 12–15 minutes). Stir in 1 teaspoon lemon juice at the end to brighten flavor. Remove from heat and let cool to room temperature; it will thicken further as it cools. Taste and adjust sweetness if necessary.

Chill a medium bowl and whisk or beaters in the refrigerator for 10 minutes. Pour 1 cup cold heavy whipping cream into the chilled bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form (about 2–3 minutes). Do not overbeat; stop when peaks hold shape but are still glossy. Keep chilled until ready to serve.

Just before serving, dust the top of the chilled torte lightly with 1 tablespoon powdered sugar using a fine sieve.

Spoon or pipe dollops of the whipped cream around the torte or serve on the side. Drizzle the pomegranate reduction in a thin spiral or zigzag on top of the torte and/or on the plate.

Scatter pomegranate arils around the torte and on the cream for freshness and color. Finish by shaving 1 ounce dark chocolate over the top using a vegetable peeler to create curls.

Serve chilled. Leftover torte will keep covered in the refrigerator for up to 4 days; bring to room temperature 20 minutes before serving for best texture.