This light and airy flourless chocolate torte is like having a dark chocolate truffle in a cake. The recipe has been in my repertoire since my culinary school days going back 22 years ago. Every time I make it, I’m always amazed at how a simple to make cake with very few ingredients can produce such incredible results. Just make sure you use good quality chocolate.
This cake is the perfect dessert to share with your loved one on Valentine’s Day and is a chocolate lover’s dream, however, it is the perfect finale to any meal.
I can’t state enough how much I love this cake. I hope you will love it as well!
Ingredients
- Cake:
- 10 oz. bittersweet chocolate (chopped or in chip form)
- 10 0z. butter cut in pieces
- 8 oz. egg whites
- 10 egg yolks
- 1 tsp. vanilla extract
- 6 oz. sugar
- 1 picnch of salt
Chocolate Ganache
- 10 oz. bittersweet chocolate (chopped or in chip form)
- 10 oz. heavy cream
Directions
Cake:
- For The Cake: Set oven rack in the middle position and preheat oven to 350.°
- Grease a 9 or 10 inch cake pan with baking spray and line the bottom with a round sheet of parchment paper and lightly spray again (spray – paper – spray)
- Melt chocolate and cut butter in a bowl over a bain Marie, stirring until mixture comes together and is completely smooth and creamy. Set aside to cool a bit.
- Using a stand or hand mixer, beat eggs yolks and sugar to full volume. Egg mixture should be pale yellow and thick.
- With a rubber spatula, temper in chocolate mixture into egg yolks about 1/2 cup at a time until completely mixed.
- Gently fold in egg whites into chocolate mixture until fully incorporated and no whites appear.
- Pour batter into prepared pan and bake in a bain marie (water should come up 1/2 way up the sides of cake pans) for about 1 hour or cake springs back in the middle when touched.
- Remove cake out of the oven and allow to cool completely. Stick the tip of a very sharp knife around the edge of the cake before inverting pan. Invert cake bottom side down on a cooling rack.
- Pour ganache over cake when completely cool on a cooling rack with a sheet pan underneath to catch excess ganache. Allow to set in the refrigerator for about 20 minutes or more.
- Cake will be ready to serve once ganache is set.
- Gently remove cake from the cooling rack and place on a cake plate/serving platter.
- To Make Ganache: Place chocolate pieces in small mixing bowl and set aside.
- In a small sauce pan, heat heavy cream until it comes to a gentle simmer.
- Pour hot cream over chocolate and allow chocolate to melt completely. Stir or whisk together until ganache comes to a creamy consistency.
Note: Scrape off any excess chocolate ganache that has collected on your sheet pan and store refrigerated in a air tight container for later use.