Flourless Chocolate Torte with Ganache
The rich, decadent flavor of this flourless chocolate ganache torte pairs perfectly with a merlot or cabernet sauvignon. This recipe is similar to a ganache cake, however this torte is completely flourless, allowing for a richer texture. The fudgy chocolate taste and rich texture make for a purely indulgent experience.
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Prep1 hr
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Total Time5 hrs
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Skill LevelBeginnerAmount16 servings
Ingredients
20 oz. semisweet chocolate, chopped
1 cup (2 sticks) butter
1 cup granulated sugar
1 tablespoon instant coffee granules
1/2 cup cocoa powder
1/4 cup water
Pinch of salt
6 eggs
1/2 cup heavy whipping cream
Fresh raspberries (optional)
Tools
9 inch round cake pan
Parchment paper
Vegetable pan spray
Large bowl
Medium saucepan
Electric mixer
Instructions
Click to mark complete
- Cake InstructionsPreheat the oven to 350?. Line the bottom of a 9 inch round pan with parchment paper and spray with vegetable pan spray.
- Place 12 ounces of the chopped chocolate into a large bowl.
- In a medium saucepan, bring the butter, sugar, instant coffee, cocoa powder, water and salt to a boil, and stir to dissolve the sugar.
- Pour the hot mixture over the chopped chocolate. Let stand for 30 seconds then whisk until smooth. Cool slightly and whisk in eggs. Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a cooling grid for 30 minutes then loosen the sides of the cake and invert onto the cooling grid. Chill at least 4 hours.
- Ganache InstructionsFor ganache, microwave the remaining 8 ounces of chocolate and cream in a microwave-safe container at half (50%) power for 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until the melted chocolate mixture is smooth and completely melted. Cool slightly.
- In a large bowl, whip 2/3 cup ganache with an electric mixer on high speed until thickened and lightened in color.
- Spread the ganache over the top of the cake. Chill 5 minutes to set.
- Rewarm remaining ganache at half (50%) power for 30 seconds. Spread the remaining ganache over the top of the cake. Garnish with raspberries.
Notes
How To
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