Flourless Chocolate Torte


Flourless Chocolate Torte is delicious Desserts we can work it home. There are numerous recipes we can find in Google and it is great to try by ourselves. First thing to do is preparing all ingredients we need to make it.

Ingredients needed are 15 oz bittersweet chocolate (finely chopped), 7 egg yolks, 9 table spoons granulated sugar, unsweetened cocoa powder (for dusting), 18 table spoons (2/14 sticks) unsalted butter, 9 Tablespoons granulated sugar, 1 ½ tea spoon vanilla extract, 1 ½ table spoon dark rum or brewed espresso (optional), pinch of salt, 5 egg whites, 3 cups raspberries, and confectioners’ sugar for dusting.

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As these ingredients complete we move to work with step by step directions. First preheat oven to 300 degrees F and combine chocolate and butter. Put on the top pan but not touching barely simmering water in the bottom pan and melt, next whisk until perfectly mixed. Set aside to cool slightly.
Beat together egg yolks, 6 table spoon granulated sugar, dark rum, vanilla and salt with medium to high speed in a large bowl using mixer fitted with whisk attachment. Beat until pale and very thick, perhaps it takes about 3 to 5 minutes and then gradually pour in chocolate mixture and beat until well blended.

Next use different bowl (deep and clean one) also with mixer fitted in whisk attachment, beat with medium speed egg whites until form foam (perhaps takes about 1 minute). Next add 3 table spoons remaining granulated sugar and beat until firm peaks formed (about 2 minutes). Scoop half of egg whites to the chocolate mixture and fold them gently and fold until no streaks remain.

Pour the batter into the pan and spread it evenly. Bake until the torte puffs slightly and the toothpick we insert at the center turn to be moist (perhaps 40 minutes and bear in mind that not too overcook). Move the pan into wire rack and cool for about a half hour.

Let the sides slide down when the pan set on a can and let it cool completely. Afterwards we may cover and refrigerate it until chilled (up to 4 hours or overnight). Before serving, garnish the torte with raspberries and use confectioners sugar for dusting.

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