Stella's Yard
Dark Chocolate Flourless Torte
Ingredients:
2 tbsp. ground almonds for dusting the pan
10 1/2 oz. 70% dark chocolate
1 1/2 cups granulated sugar
1 1/4 sticks unsalted butter + extra for pan
pinch of sea salt
5 large eggs
Confectioner’s sugar, cocoa or gold dust
Preheat oven to 350 degrees.
Using an 8” or 9” spring form pan, cut a circle of parchment paper and line the bottom of the pan. Brush with a little melted butter and also brush the sides of the pan 2” up the side.
Dust with the ground almonds. Shake off excess. Melt chocolate, sugar, butter and salt in top of double boiler over barely simmering water, remove from heat.
Beat eggs and fold into chocolate mixture; allow to thicken for a few minutes. Pour into pan and bake for 35 to 45 minutes. Remove sides of pan and leave cake on bottom part to cool. Remove parchment paper from bottom. Dust with powdered sugar, cocoa or edible gold dust. Serves 10.
- I like to chill the torte in the refrigerator before serving, but this is also good served at room temperature.
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