Teresa's Recipes
Gluten-Free Flourless Dark Chocolate Torte
Delve into the divine taste of this rich, gluten-free Flourless Dark Chocolate Torte. This dessert is the epitome of indulgence for chocolate aficionados! Originating from the Italian tradition of torta, this recipe adds a modern twist by going flourless, making it a perfect treat for those following a gluten-free diet. The torte is wonderfully dense and chocolatey, balanced by the light dusting of cocoa powder and powdered sugar, and the fresh burst of accompanying berries.
Ingredients
- 8 ounces, finely chopped Dark chocolate
- 1/2 cup Unsalted butter
- 3/4 cup Granulated sugar
- 5, separated Eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 2 tablespoons, plus more for dusting Cocoa powder
- For dusting Powdered sugar
- For garnish Fresh berries
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Calories: 300
- Fat: 20g
- Carbs: 25g
- Protein: 6g
- Sodium: 90mg
- Sugar: 20g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together over a double boiler or in the microwave in 30-second increments, stirring until smooth. Let the mixture cool slightly.
- In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is well combined and creamy.
- Gradually pour the cooled melted chocolate mixture into the egg yolk mixture, stirring constantly to ensure they combine smoothly.
- In a clean bowl, beat the egg whites until stiff peaks form. This will give the torte its characteristic light yet dense texture.
- Gently fold the beaten egg whites into the chocolate mixture. Do this in batches to ensure a smooth batter with no streaks.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until the torte is set and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake as it could make the torte dry.
- Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Once cooled, dust the top of the torte with additional cocoa powder and powdered sugar for a beautiful finish.
- Slice the torte and serve it with fresh berries for a pop of color and a refreshing contrast. Enjoy!