A flourless chocolate torte is a dream come true: silky smooth and rich. Your guests will be impressed whether you offer the basic recipe or the more elaborate offering. They'll be begging to know how you did it!
Flourless Chocolate Torte
12 ounces bittersweet chocolate
3 cups (6 sticks) butter, plus more for pan
12 eggs, separated
1 1/4 cups sugar, plus more for pan
Preheat oven to 325 degrees. Melt chocolate and butter in top of a double boiler. Remove from heat. In a separate bowl, whisk egg yolks and sugar until smooth. In another bowl, whip the egg whites until soft peaks hold, about 12 minutes. Blend egg yolk-sugar mixture into melted chocolate-butter mixture. Fold the beaten egg whites into the batter.
Butter bottom and sides of a 9-inch springform pan. Dust it lightly with sugar. Pour the batter into the pan and bake 40 to 45 minutes, or until the cake top cracks. Serve with a dollop of whipped cream.
21 Club Flourless Chocolate Torte A decadent chocolate torte for serious chocoholics! From the famed NYC restaraunt "21 Club". Taken from Bon Appetit. Very rich...a little slice goes a long way!
1 cup unsalted butter 8 ounces semisweet chocolate, chopped 5 large eggs 1/4 cup sugar 1/3 cup dark corn syrup
3/4 cup whipping cream 8 ounces semisweet chocolate, chopped 1 1/2 tablespoons unsalted butter, room temperature 1 1/2 tablespoons light corn syrup 10 servings 1 hour 30 minutes 30 mins prep
1. For cake: Preheat oven to 350 F. 2. Butter and flour 9 inch diameter cake pan with 2 inch sides. 3. Line bottom of pan with parchment. 4. Dust pan with flour; tap out excess. 5. Stir butter and chocolate in heavy medium saucepan over low heat until smooth. 6. Set aside. 7. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened. 8. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted. 9. Pour chocolate mixture into the egg mixture and fold together gently. 10. Pour batter into prepared pan. 11. Bake until tip of knife inserted into center comes out clean, about 1 hour. 12. Cool completely in pan on rack. 13. Invert cake onto 7 1/2 inch cardboard round. 14. Peel off parchment. 15. Place cake on cardboard on rack set over a cookie sheet. 16. For Glaze: Bring cream to simmer in heavy medium saucepan. 17. Reduce heat to low. 18. Add chocolate; stir until melted. 19. Remove from heat; let stand until just cool. 20. Whisk in butter and syrup. 21. Pour glaze over cake; spread with spatula to cover top and sides. 22. Refrigerate cake overnight. 23. (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices. 24. Serve cold.