Flourless Chocolate Torte
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Light, chocolately decadence is the best way to describe this gluten-free dessert. Perfect for gluten-free diets, as well as Passover. Our favorite way to serve this dessert is with blackberry cabernet sorbet & fresh berries!
ingredients
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serves: 12-16
nonstick cooking spray
12 ounces bittersweet chocolate
1/2 cup water
cups 1½ sugar
1 cup unsalted butter or margarine
5 large eggs, room temperature
fruit sorbet or gelato of your choice
fresh berries
Nutrition Facts
Flourless Chocolate Torte
Servings Per Recipe: 12
Amount per Serving
Calories: 421
- Total Fat: 27 g
- Saturated Fat: 16.1 g
- Trans Fat: 0.6 g
- Cholesterol: 118.2 mg
- Sodium: 170.3 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 1.6 g
- Sugars: 42.3 g
- Protein: 3.9 g
preparation
1. Preheat your oven to 350º.
2. In the top of a double boiler, add the chocolate, water, 1 cup sugar, & butter. Melt the ingredients over medium heat., whisking to create a smooth consistency. Remove the pan from the double boiler & set aside to cool.
3. Crack the eggs into the bowl of an electric mixer. Add the remaining ½ cup sugar & beat the eggs & sugar until you have a glossy mixture which has tripled in volume, about 12-15 minutes.
4. Once the eggs-sugar mixture has tripled, remove the bowl from the mixer, & begin folding in the chocolate mixture using a rubber spatula. Continue folding until all streaks have disappeared and the chocolate & eggs appear thoroughly combined.
5. Spray a 9-inch nonstick springform pan well with nonstick cooking spray. Pour the cake batter into the pan, then bake in the oven for 30-35 minutes. The cake will be loose in the center, but will firm as it cools. Leave at room temperature until ready to serve......with your favorite berries & fruit sorbet......or gelato......how decadent!
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