Flourless Chocolate Torte

A Flourless Chocolate Torte with rich dark chocolate.

This type of Torte is very rich and dense because we are not using flour. Flour is the ingredient that makes Cakes rise. A Torte is meant to showcase the Chocolate and Cocoa. The dense texture allows you to do just that.

Serve this Torte with Raspberries and Whipped Coconut Cream for an elegant dessert presentation. The Whipped Coconut Cream compliments the Dark Chocolate Torte without overpowering the Torte.

FLOURLESS CHOCOLATE TORTE 

Ingredients:

• 8 Ounces Unsweetened Baking Chocolate
• 1/2 Cup Cocoa
• 6 Eggs
• 1 & 1/3 Cup White Sugar
• 2 Sticks Unsalted Butter, softened
• 1/4 Teaspoon Coconut Extract

Glaze Ingredients: 

• 4 Ounces Unsweetened Baking Chocolate
• 2 Tablespoons Unsalted Butter, softened
• 1/8 Cup Honey
•  1/4 Teaspoon Coconut Extract
• 1/4 Cup Almond Coconut Milk

Whipped Coconut Cream Ingredients:

• 1 (13.66 oz.) Can Coconut Milk, chilled
• 1/4 Cup White Sugar

For Garnish:

• 1 Pint Fresh Raspberries

Directions:

1. Preheat oven to 375 degrees. Line a 9 inch spring form pan with parchment paper, on the bottom only, spray the parchment paper to prevent sticking.

2. In a medium size sauce pan, add 8 Ounces of the Chocolate and 2 Sticks of Butter. Melt slowly over lowest heat, stirring frequently.

3. Once the Chocolate and Butter are melted, slowly whisk in 1 & 1/3 Cups Sugar then remove the pan from the heat source. Next whisk in 1/4 Teaspoon Coconut Extract and then add the Eggs one at a time, while continuing to whisk to incorporate the Eggs into the Batter.

4. Add the sifted Cocoa to the pan and whisk it in thoroughly.

5. Pour the Batter into the prepared pan and bake for 30-40 minutes.

6. The Torte is done when the top no longer looks shiny, it is firm in the middle and a toothpick inserted in the center comes out clean.

7. Allow the Torte to cool for about 30 minutes then remove the outer band. Continue to cool on rack. When Torte is cooled, invert and remove bottom of pan and parchment paper and put the Torte on a cake plate.

8. For the glaze, in a small sauce pan over lowest heat melt 4 ounces of the Chocolate and 2 Tablespoons Butter. Then whisk in 1/4 Teaspoon Coconut Extract, 1/8 Cup Honey and 1/4 cup Almond Coconut Milk. Whisk until smooth. You may need to add a bit more of the Almond Coconut Milk if your Glaze is too thick. When you have the right consistency, set the Glaze aside to cool slightly.

9. Spread the Glaze on the top of the Torte using a frosting spatula. You don’t have to use all the Glaze, it should be a thin layer. I actually had a bit left over, so I let the kids dip cookies into it.

10. To set the Glaze, put the Torte in the refrigerator for about 30 minutes to an hour.

11. While the Torte is in the refrigerator you can make the Topping. Open the can of Coconut Milk and pour into a strainer over a medium size bowl. You don’t want to whip the watery liquid just the solid Coconut Milk. You can save the liquid to add to smoothies or pina coladas!

12. In a medium size bowl using a hand mixer whip the Coconut Milk and slowly add in 1/4 Cup Sugar. Continue to whip until you have the texture of firm Whipping Cream.

13. Just prior to serving, take the Torte out of the refrigerator and let the Torte stand at room temperature for about 15-20 minutes so it isn’t super cold when serving.

14. When you are ready to serve, run a cake knife under hot water then dry it off, slice 2 inch slices from the Torte. Warming the knife helps to cut clean slices through the Torte. Remember this is a dense rich Torte so you should serve smaller slices.

15. Add a few Raspberries on the top of the Torte slices and then add a dollop of the Coconut Cream on the side.

Recipe by: Hot Dish Homemaker