Monday 11 March 2013

Flourless Chocolate Torte

We enjoyed quite the Sunday supper this week...and my favourite part? That all I had to do was dessert! Ha! But seriously, it was a real treat to have family over for dinner, and they were so super sweet and brought dinner WITH THEM. What could possibly be better than fabulous company and minimal prep time? Well, the cake we had for dessert sure gave it a run for first place, but I still think having Dad and Karen here was the best treat of the night! Since they were bringing supper I insisted on making dessert with my handy sous chef Darius. Darius and I had been perusing this months Food Network Magazine the day before, and while he had deemed most recipes 'bisgusting' there was one picture too good to resist, "oh, let's make that Mom! We could even make two cakes for my birthday - and that would be one of them!" Reading the recipe I could taste the flavors, and truly I was on board with making it right then and there if we had a reason. And so we waited a day to whip up this beautiful cake to share with true gluten free connoisseurs, hoping that the recipe would truly be as good in reality as I felt it would be when I read the recipe. And guys, let me tell you - wow was it ever amazing! Light, yet dense enough to put weight on your fork; chocolaty  creamy, and yet not too rich; smooth as silk on the inside, with a slight crust to the top and sides. Absolutely perfect! We sent the rest of the cake home with Karen [who is gluten free 100% of the time] for true enjoyment, so this picture of the magazine will have to do...and lets be honest, this cake turned out a better looking than my own, so I don't mind using it :)

Flourless Chocolate Cake
Food Network Magazine April 2013, page 159

3/4 c butter, plus more for the pan [I used vegan butter]
1 1/2 c bittersweet chocolate, chopped [I used dark chocolate]
6 large eggs
1/2 c sugar [I used coconut sugar]
Pinch of kosher salt [I used sea salt]
Unsweetened cocoa powder for dusting

1. Preheat oven to 350*. Lightly butter bottom and sides of a 9" spring form pan [I lined mine with wax paper, cut to fit the pan.] Combine the chocolate and butter in a heat proof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
2. Combine the eggs, sugar, and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5-8 minutes. [I did this in my Bosch mixer, on level 1 for 6 minutes.]
3. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest.  Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35-45 minutes [I baked mine for 45 minutes.] Transfer to a rack and let cool completely in the pan. Remove the spring form ring and transfer to a platter, dust with cocoa powder.

Dad and Karen both deemed this the best gluten free cake they'd tasted, and the boys and I had to agree - it is really good! One of Karen's favorite parts about it was that there is no gritty-ness to it, and there is also no strange after taste; both are common problems with gluten free goodies. So, if you're firmly entrenched in gluten free fare, give this cake a whirl! 

The next gluten free recipe to conquer: pizza crust....


  1. This is unbelievable! I read the recipe and couldn't imagine how it would turn out like the picture--kind of like a baked cheesecake without the cheese? Because it is mostly egg, right? Interesting.

    1. Yes! It's deliciously rich like a cheesecake, yet not as heavy as it is an egg base instead of cheese :). Give it a shot - it's sooo good!

  2. Yum that looks so good, I'm always on the look out for low carb anything!


I'd love to hear your thoughts and have you contribute to the blog! Thanks for stopping by and reading :)