Description
A flourless dark chocolate torte, intensely rich and decadent. Paired with a sweet cherry compote for the perfect ending.
Ingredients
Units
Scale
- 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