Get the Recipe: Flourless Chocolate Torte
This flourless chocolate torte is rich, indulgent, chocolaty, and fudge like! This fudgy cake is quick and easy to make. Great for birthdays, Valentine's Day, holidays, and special occasions!
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups chocolate chips
- ¾ cup granulated sugar
- ½ tsp sea salt
- 1 tsp vanilla extract
- 3 eggs
- 1 egg yolk
- ½ cup cocoa powder
- ½ cup cold heavy cream
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Add a piece of round parchment paper to the bottom of an 8 inch springform pan. Lightly spray the sides with nonstick spray.
- In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments. Stop and stir between each increment until fully melted but not burnt.
- Then, add in the sugar, sea salt, and vanilla extract. Whisk together.
- Next, add in the eggs and egg yolk. Stir together.
- Add in the cocoa powder and stir together.
- In another clean bowl, add the chilled heavy cream. Use an electric mixer to beat until peaks form.
- Use a spatula to fold the whipped cream into the chocolate mixture.
- Transfer this mixture to the lined springform pan. Smooth into an even layer.
- Bake for 25 to 27 minutes or until the edges are set but the center is slightly jiggly.
- Remove the pan from the oven. Allow the torte to cool for at least one hour. Chill in the fridge to speed up this process.
- Finally, carefully slice and serve this flourless chocolate torte!
Notes
- Use 3 eggs and 1 egg yolk.
- Beat the heavy cream until stiff peaks form.
- Do not bake too long. The center will still look wobbly.
- Allow the cake to fully cool before slicing into.
- Store leftovers in the fridge for up to 4 days.
Calories: 320kcal, Carbohydrates: 31g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 106mg, Sodium: 141mg, Potassium: 100mg, Fiber: 3g, Sugar: 16g, Vitamin A: 556IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 2mg