‘Great Sauces Transform Good Food into Gourmet’
Paul and Cynthia love to entertain. They both enjoy cooking and treating their guests to gourmet cuisine. A few months ago I had the pleasure of attending a party with good friends and a delicious buffet at their home. I slipped into the kitchen and Paul said, “You ought to try the Chocolate Torte,” as he sliced a small wedge. It took just one bite to hook. It’s creamy and rich, the most decadent chocolate dessert I’ve ever eaten.
The catch? It bakes in an 8×2 inch round cake pan and I don’t own one that size. Turns out it’s harder to find this size than I thought. I kept watch at local kitchen stores. The Little Bitts Shop in Wheaton, Maryland carries it but was out of stock. I decided to kept my eye out.
A couple of months ago while visiting family in Utah, my sister Sharon and I stopped at Deseret Industries to poke around at second hand items. There it was, an 8×2 round cake pan for fifty cents. I quickly placed it in my basket and looked around to see if others nearby wished they put their hand on it first. No one even blinked or noticed I’d uncovered a rare pan.
Tomorrow’s my birthday so I’m sharing this dark chocolate lover’s dream in celebration. It must be made the day before and chilled over night. If you’re entertaining, this is a great way to get the dessert done early. Just before serving, turn it out on a small platter and slice into wedges.
You may also enjoy Chocolate Raspberry Torte, Pumpkin Chocolate Chip Cupcakes, Chocolate Syrup, Hot Fudge Sauce, Chocolate Magic Shell Sauce, Chocolate Truffles, Chocolate Hazelnut Squares, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Peppermint Patties, Peanut Butter Balls, German Chocolate Pie Shooters, Double Chocolate Fudge Brownies and Peanut Butter Chocolate Buttons.
Recipe: Flourless Chocolate Torte
Prep Time: 15 Minutes | Inactive Time: 8 Hours 20 Minutes | Cook Time: 23 Minutes | Yield: 8-10 Servings | Level: Moderate
10-oz pkg bittersweet chocolate chips, 60-72% Cacao
2 sticks butter, cut in small chunks
1/4 cup water
1/4 tsp coffee extract
5 large cold eggs
2 tsp vanilla extract
1/4 cup sugar
1/4 tsp salt
Special Equipment – large microwaveable bowl, 8”x2” round cake pan, 9×13 oblong baking pan
1 In a large microwavable bowl, place chocolate chips, butter chunks, water and coffee extract. Heat in the microwave stirring every 10-20 seconds. When most of the chocolate is melted continue stirring to allow the residual heat to melt the last nubs of chocolate. Set aside to cool until lukewarm, about 20 minutes.
2 Preheat the oven at 325 degrees. Grease a 8×2 inch round cake pan then line the bottom with parchment.
3 Place 4-5 cups of water in the saucepan and cover. Bring to boil, then turn the heat to low.
4 Meanwhile combine the eggs, vanilla extract sugar and salt in the bowl of a mixer. Beat on medium speed until very light, foamy and triple in volume, about 5-6 minutes.
6 Pour into prepared round cake pan. Place inside the oblong pan. Pour hot water around the cake pan until it is 1-inch deep.
7 Bake for 20-22 minutes at 325 degrees. It should slightly rise and will jiggle. Place the round cake pan on a rack to cool completely. Cover and chill over night.
8 To unmold, fill the oblong pan with hot tap water and place the cake pan in the water for 12-15 seconds. Run a knife around the edge. Cover with parchment and invert the cake. Remove the parchment from the bottom of the torte and invert again onto a serving plate. Serve chilled.
The chocolate mixture can also be melted in a double boiler. Heat 2 inches of water in a saucepan and place the bowl over the water ensuring it doesn’t touch the water.
The coffee extract doesn’t add coffee flavor to the torte. It enhances the flavor of the chocolate. I used 60% cacao and it was very chocolaty.
The hot water bath helps the torte bake evenly and prevents cracking.
This dessert has the decadence of cheesecake with a fraction of the labor.
Serve for any very special occasion when a rich chocolate dessert is desired.
- Omit the coffee extract.
Inspiration – Paul Andreason and Ghirardelli’s
Cook with Sauces
Flourless Chocolate Torte
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: October 13, 2013