This recipe yields a rich, fudgy, and velvety chocolate torte that is naturally gluten-free. It is perfect for special occasions.
Author:Liam Ellis
Prep Time:20 min
Cook Time:35 min
Total Time:55 min
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces bittersweet chocolate, chopped
8 ounces unsalted butter
4 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder, for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until completely melted and smooth. Remove from heat and let cool slightly.
In a separate large bowl, beat the egg yolks and granulated sugar together until the mixture is pale and thick. Stir in the vanilla extract.
Gently fold the slightly cooled chocolate mixture into the egg yolk mixture until just combined.
In a clean, dry bowl, beat the egg whites with the salt until stiff peaks form.
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
Pour the batter into the prepared springform pan.
Bake for 30 to 35 minutes. The edges should look set, but the center will still look slightly soft.
Let the torte cool completely in the pan on a wire rack. The center will sink slightly as it cools.
Once cool, carefully remove the sides of the springform pan. Dust the top with cocoa powder before serving.
Notes
For a silk ganache topping, melt 4 ounces of semi-sweet chocolate with 1/2 cup heavy cream and pour over the cooled torte.
Serve with fresh raspberries or a dusting of powdered sugar for presentation.
This torte tastes best when chilled for at least 4 hours or overnight.