This indulgent, flourless, dark chocolate torte is paired with a sweet cherry compote to be quite the rich, seductive dessert.
I have died and gone to heaven. Keith has made me a dark chocolate torte and all is right in the world.
I have never been one of those women who craves chocolate. I do know them. They sit next to me at work, pass by me on the subway, and confide in me over cocktails. They believe that chocolate is a cure-all: it decreases irritability, satisfies hunger, and stimulates the senses. I do not disagree with these women. I partake in my share of chocolate from time to time, but I do not have a weakness for it. Or I didn’t. Until now. 
Keith has been talking about making something chocolate for a while. I honestly didn’t think much of it. I would nod my head and say: “Sounds good! Can’t wait!”, and return to whatever I was doing. Then one afternoon I came home to the most delightful smell of rich chocolate, wafting through the entire house. He was baking a flourless chocolate torte, just for me.
I don’t know if it was this particular dessert or the fact that my handsome man made it from scratch, but I am a changed woman. After all these years I can finally relate to my friends who tell me chocolate has transcending powers. The literal “cherry on top” made it even more apparent. My superman has done it again.
Click here for the cherry compote recipe.
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Cherry Compote and Dark Chocolate Torte
- Total Time: 60 minutes
- Yield: Serves 8
- Diet: Omnivore, Gluten-Free
Description
A flourless dark chocolate torte, intensely rich and decadent. Paired with a sweet cherry compote for the perfect ending.
Ingredients
- 4 sticks (454 g) unsalted butter
- 12 ounces (340 g) bittersweet chocolate chips
- 6 large eggs
- 0.75 cups (178 ml) sugar
- Pinch Salt
Instructions
- Preheat oven to 350°F (177°C).
- Butter the sides and bottom of a 9-inch springform pan.
- Using a double boiler, melt chocolate and butter until smooth and combined. Place a heat-proof bowl over a pan of simmering water, ensuring the bowl does not touch the water.
- In a separate large bowl, combine eggs, ½ C sugar, and salt. Mix with a hand mixer until pale and thick (about 6-7 minutes).
- Fold half of the egg mixture into the chocolate mixture until combined.
- Add the remaining egg mixture and fold until well combined.
- Pour batter into the springform pan and bake in the preheated oven until the top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
- Remove from oven and allow to cool completely before removing from pan.
- To prepare the topping:
- When serving, pour cherries over cake and dust with powdered sugar.
Notes
- For a richer flavor, use high-quality bittersweet chocolate with a high percentage of cacao.
- If the torte cracks during baking, it’s likely overbaked; reduce oven temperature by 25°F for subsequent bakes.
- Store the cooled torte, un-topped, in an airtight container in the refrigerator for up to 3 days. Add the cherry compote just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25
- Sodium: 50
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 150
Frequently Asked Questions
What type of dark chocolate should I use for the torte?
For the best flavor and texture, use high-quality dark chocolate with at least 70% cocoa content.
Can I substitute fresh cherries with frozen ones for the compote?
Yes, you can use frozen cherries; just be sure to thaw and drain them before cooking to avoid excess water in the compote.
How do I know when the torte is fully cooked since it’s flourless?
The torte is done when the edges are set but the center is still slightly soft; it will firm up as it cools.
