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.

Prep1 hr
Total Time5 hrs
Skill LevelBeginner

Amount16 servings

Ingredients & Tools
Instructions

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.