Flourless Chocolate Torte

When you’re in the mood for something sumptuous – when you want to create a romantic ambiance – when you want to combine smooth, rich chocolate with heartfelt romance – surprise your loved one with a decadently delicious heart-shaped Flourless Chocolate Torte!

The recipe consists of two parts – the creation of the torte and the glaze. For best results, allow two days to complete the recipe (or start baking early in the day!)

I used a beautiful array of raspberries, blackberries and fresh mint leaves to garnish my torte, but feel free to use whatever you like!

Flourless Chocolate Torte Recipe

Flourless Chocolate Torte – Ingredients

Unsweetened Cocoa Powder for Dusting
1 and 2/3 Cups Bittersweet Chocolate
3/4 Cups Unsalted Butter Cut Into Pieces
5 Large Egg Yolks
1/4 Cup + 2 Tablespoons Granulated Sugar
1 Tablespoon Dark Rum
1 Teaspoon Vanilla Extract
1 Pinch Salt
3 Large Egg Whites
Chocolate Glaze (below)
Mint Garnish

Flourless Chocolate Torte – Instructions

1. Preheat the oven to 300 degrees.

2. Grease the bottom of an 8-inch round cake pan and dust with Unsweetened Cocoa Powder. (Note: I substituted a WholePort 10-inch Heart-Shaped Baking Pan with an easy-to-remove bottom for a stunning, decorative effect!)

3. Combine the chocolate and butter in a microwavable safe bowl and heat gently in 15 second increments, whisking until smooth.

4. In a bowl of an electric mixer with the whisk attachment, beat the egg yolks, ¼ cup sugar, dark rum, vanilla and salt until thick and pale yellow.

Gradually add the chocolate mixture, beating until well blended.

Set aside.

5. In a clean bowl with a clean whisk, beat the egg whites on medium speed until foamy. Gradually add the remaining 2T of sugar and continue to beat until medium stiff peaks form.

In two batches, fold the eggs whites into the chocolate mixture.

6. Pour batter into the prepared pan spreading evenly.

7. Bake until the cake puffs slightly and a tester comes out moist but not liquid, approximately 30 minutes. DO NOT OVERCOOK. Cool on a wire rack for 30 minutes.

8. Remove from the pan and cool completely. Cover and refrigerate until very cold – for at least 4 hours and up to overnight.

Chocolate Glaze Recipe

Chocolate Glaze Recipe – Ingredients

2 Cups Bittersweet Chocolate
3/4 Cups Unsalted Butter Cut Into Pieces
3 T Light Corn Syrup

Chocolate Glaze Recipe – Instructions

1. Combine the chocolate and butter in a microwavable safe bowl and heat gently in 15 second increments, whisking until smooth.

2. Whisk in the light corn syrup until smooth and glossy.

3. Set the cold cake on a wire rack over a large baking sheet.

Slowly pour the warm glaze over the center of the cake.

The glaze should cover the surface of the cake evenly, spilling over the edges and running down the sides.

4. Cool in the refrigerator until the glaze sets for or more hours.

5. Garnish and serve.

Get Your Chef On Cooking Challenge

I created this recipe for the May 2013 Get Your Chef On Challenge, where co-hosts and judges Jen from Four Marrs and One Venus and Julie from White Lights On Wednesday have chosen Chocolate as our Secret Ingredient. The recipe is adapted from The Williams Sonoma Baking Book.

More Chocolate Recipes

If you liked this recipe, here’s a few more Chocolate Recipes you may also enjoy:

• Brownie Bites
• Chocolate Babka
• Chocolate Chip Butter Pound Cake
• Chocolate Pear Torte
• Guinness Brownies

To see what the other Get Your Chef On Participants have created for this and previous challenges, visit the Link List and the #GYCO Pinterest Board.

For more great recipes, visit Create With Joy – Recipes.

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