21 Club Flourless Chocolate Torte Recipes

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 325 degrees F.
• Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
• Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
• Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
• Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
• Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

21 CLUB FLOURLESS CHOCOLATE TORTE

Steps:

• For cake: Preheat oven to 350°F.
• Butter and flour 9 inch diameter cake pan with 2 inch sides.
• Line bottom of pan with parchment.
• Dust pan with flour; tap out excess.
• Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
• Set aside.
• Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
• Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
• Pour chocolate mixture into the egg mixture and fold together gently.
• Pour batter into prepared pan.
• Bake until tip of knife inserted into center comes out clean, about 1 hour.
• Cool completely in pan on rack.
• Invert cake onto 7 1/2 inch cardboard round.
• Peel off parchment.
• Place cake on cardboard on rack set over a cookie sheet.
• For Glaze: Bring cream to simmer in heavy medium saucepan.
• Reduce heat to low.
• Add chocolate; stir until melted.
• Remove from heat; let stand until just cool.
• Whisk in butter and syrup.
• Pour glaze over cake; spread with spatula to cover top and sides.
• Refrigerate cake overnight.
• (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
• Serve cold.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper.
• Place chocolate in large measuring cup and melt in microwave oven in 30 second increments until almost melted. Stir until smooth.
• Divide the egg yolks and egg whites.
• Cream the butter and sugar for 5-7 minutes until the texture is very creamy and the color has lightened.
• Add the egg yolks, a couple at a time, and continue mixing until well incorporated.
• Add cocoa powder and mix thoroughly.
• Fold in melted chocolate and set aside.
• Whip egg whites until medium stiff peaks form.
• Fold into chocolate batter until no white shows.
• Pour into springform pan.
• Place on center rack in oven and bake for 45 minutes.
• Remove from oven and let cool on wire rack for half hour.
• Remove sides of pan and sprinkle top with confectioner's sugar.
• Garnish with 1 cup raspberries just prior to serving.
• Place 2 pints raspberries and sugar in a small saucepan.
• Heat over medium low heat until sugar is dissolved.
• Strain through sieve or strainer to remove seed.
• Wipe sauce pan clean and place strained berry mixture back into pan. Add small amount of cornstarch and bring to a low simmer for a few minutes, stirring often. Remove and let cool.
• Drizzle a small amount on each serving plate and place a slice of chocolate torte on top. Garnish with raspberries and a mint leaf.