CHOCOLATE TORTE (flourless, with no butter)
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Spring has come to the San Francisco Bay Area. It’s a bit cooler right now, but everything is turning verdant, colorful and bright.
This simple chocolate torte (cake) is made with no butter and is flourless. It has a light texture but a deep chocolate flavor. For more of a thick chocolate mousse or terrine (with no baking required), you can chill/refrigerate the mixture overnight. One recipe, two desserts – a real treat for chocolate aficionados.
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- 12 ounces (360 grams) dark chocolate (about 60% cacao), finely chopped
- 5 very fresh large eggs
- ⅓ cup (70 grams) granulated sugar
- 2 tablespoons brandy, Grand Marnier, rum or pure vanilla extract
- 1 cup heavy cream
- Cocoa for dusting
- Whipped cream, crème fraiche or raspberry sauce as accompaniments (optional)
- Place the chocolate in a heatproof bowl over a pan of “barely simmering” water and allow to melt completely. Keep warm and set aside.
- Preheat the oven to 350°F. Generously butter an 8-inch round springform cake pan.
- Cut an 8-inch round of parchment paper and press it into the bottom of the pan. Brush butter on the parchment paper.
- Beat the eggs, sugar and liqueur or extract in a large heat-proof mixing bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon until warm but not hot. Remove from heat, then beat with electric hand mixer (or by hand with a whisk) for about 3-4 minutes. Slowly stir in the melted chocolate.
- In a clean mixing bowl, whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the prepared pan.
- Bake about 30 minutes in center of oven until torte comes away from side of the pan and a bamboo skewer inserted in the torte comes out clean. The center still should be moist (do not overbake).
- Let cool to room temperature, remove from pan, and peel off the paper liner.
- You can refrigerate overnight if you wish, covered with plastic wrap, but bring to room temperature before serving.
- You can alternatively chill the torte mixture in the pan in refrigerator overnight (at least 12 hours) instead of baking. You will get a delicious thick mousse or terrine-like cold dessert.
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