Recipe: Flourless Chocolate Torte
Some people think that because something is "flourless", it's instantly considered as "diet food". You have to understand the components of a dish. Especially if you're going flourless or ultimately low-carb. Yes, flourless foods are almost synonymous to "gluten-free" because well.... there's no gluten developed if there's no wheat. But it doesn't mean it's "healthy". Even though this torte is flourless, it does contain sugar and a lot of eggs - so the sugar and fat content are high. This is in no means "low-carb" and neither is it "keto-friendly". I also just want to say, know your diets and restrictions because of health concerns. Not because they're "diet fads". The diets exist for a reason and for a select group of people - the ones that need it the most. But it's so prevalent now that people just consciously choose these diets because they're the "in thing". You might be doing yourself more harm than good. Speak to a nutritionist, a dietician, a doctor. Know that your body is different and that the 1 diet that worked wonders on your friend, will immediately work like a magic pill for you. (OKAY LUZEE. Stop harping now. Breathe and move on.)
Flourless Chocolate Torte
This makes a 9-inch round torte using a round springform pan. You could use a 10-inch round as well, it will just be thinner.
You'll need a 9-inch round springform pan, a few bowls, a couple of spatulas, your mixer (hand or stand) with the whisk attachment, a pastry brush, and a small sieve to dust the cocoa powder.
1 tbsp butter, melted for brushing
1 ½ cup dark chocolate (min of 70%), chopped into chunks
1 cup butter, unsalted
1 cup granulated sugar
6 eggs, large, separated
1. Preheat your oven to 350F. Using a 9-inch round springform pan, brush the inside with butter and coat with cocoa powder. Set aside.
2. In a bowl, melt the dark chocolate chunks and butter in the microwave with 20-second intervals. You can also do a double-boiler method instead (place the bowl on top of a pot with boiling water so it melts slowly). Once melted, let this cool to room temperature. Set aside.
4. Wash the whisk attachment and complete dry. In another bowl, whisk the egg whites until soft peak stage. Slowly add the ½ cup of sugar while whisking.
6. Transfer the batter to the springform pan and bake for 35-40 minutes. Insert a toothpick in the middle to see when it’s done. This will rise and the batter will be jiggly. When done, let this cool on a wire rack in room temperature for at least 1 hour. It will deflate.
8. ENJOY!!!! This will keep at room temp for 2-3 days. Store in the chiller to last for 4-5 days, just defrost for at least 20 minutes before serving.