The richest, moistest and most delicious gluten free flourless chocolate cake (torte)!
My girlfriend Jill has been making this for us for years (even before going gluten free) and it is one of my husband’s favorite cakes.
You will only need the smallest of pieces because this cake is so rich that you couldn’t possibly eat more!
- Unsweetened cocoa powder for dusting
- 10 oz. bittersweet chocolate, finely chopped
- 3/4 cup unsalted butter, cut into 6 pieces, plus extra for greasing
- 5 large organic egg yolks (you will use 3 of the egg whites later)
- 1/4 cup plus 2 tbsp Whole Sweeteners Organic Sugar
- 1 tbsp dark rum or brewed espresso (optional)
- 1 tsp Simply Organic Vanilla Extract
- pinch of sea salt
- 3 large organic egg whites, at room temperature
Preheat oven to 300 degrees. Grease the bottom of an 8 inch round cake pan and line it with parchment paper. Grease the paper and the side of the pan, then dust with cocoa powder.
In the top of a double boiler, combine chocolate and 3/4 cup of butter. Melt, then whisk until well blended. Set aside to cool slightly.
In a large bowl, beat together the egg yolks, 1/4 cup sugar, dark rum (if using), vanilla and salt until pale and very thick. Gradually pour in the chocolate mixture and continue beating until well blended.
In a deep, clean bowl using a mixer on medium-high speed, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until medium-firm peaks form. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
Pour batter into the prepared pan and spread out evenly. Bake until it puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not over cook. Let cool on a rack for 30 minutes.
Run a small knife around the inside of the pan to loosen the cake, then invert onto a flat plate. Lift off the pan and carefully peel off the parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or up to overnight. (Do not worry if torte falls a little in the middle – you will fill it in with glaze).
Glaze and refrigerate until firm, at least 2 hours. Bring to room temperature to serve.
- 1/2 cup organic butter
- 8 oz chocolate, finely chopped
- 2 tbsp light corn syrup
Combine butter and chopped chocolate into the top of a double boiler. Melt, then whisk until well blended. Remove from heat and whisk in light corn syrup until glossy.
Set the cold cake on a wire rack over a large plate or baking sheet. Slowly pour the warm glaze over center of cake. The glaze should cover the surface evenly, spilling over the edges and running down the sides, the excess falling on the plate.
NOTE: I hate to waste any chocolate glaze, so I just pour slowly and fill in any depressions in the top of the cake (see picture). If cake is relatively flat, I still pour slowly and try to keep all of the glaze on the top of the cake and push some down the sides.