Flourless Chocolate Torte

19 Aug

So today is Jared’s Mom’s birthday, and I’m happy to say that I am not in labor–I was hoping our little Wilklet would have a different birthday than hers–for no particular reason just a preference. For her birthday, I am trying my hand at a Flourless Chocolate Torte, why, you ask? Because I didn’t have any flour! But I do have LOTS of chocolate–good chocolate too =).

For the record, I looked up the difference between a torte & a tart, and Wikipedia says:

A Tart is baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

A Torte is a rich, usually multilayered, cake that is filled with buttercreams, mousses, jams or fruits.[1] Ordinary, the cooled torte is glazed and garnished . A torte is made with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar, eggs, and flavorings.[2]

Anyway, turns out it is CRAZY easy to make.


  • 8 (1 ounce) squares semisweet chocolate, chopped
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract


  1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
  2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. (Note: Whenever I hear, do this or that over a double boiler, I think, “double boiler double schmoiler that’s not necessary.” I just microwaved them at 50% power for about 3 minutes, and stirred it EVERY 30 seconds–which is crucial, I’ve definitely burned chocolate before by not stirring, stirring is the key.)
    Remove from heat, and stir in sugar,  eggs, and vanilla (I also added 1 tsp. instant coffee–just to enhance the chocolate flavor & because Jared’s Mom loves everything Mocha). Pour into prepared pan.
  3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Here are some before pics:
Closeup of the stick of butter ensconced in chocolate–yum.
So after baking the cake it was like impossible to get out of the cake pan. And I followed the directions exactly! So it came out in multiple pieces (bummer) but because of the texture of it–I was able to mold it back into a circle (shhh!) And I’ve resolved to make whip cream to top it with (and by that I mean hide the ugliness). I will say though that the crumbs taste delicious, like amazingly deliciously chocolaty–so that’s good. I never ended up taking a picture of it–but it was scrumptiously chocolaty and delicious, almost everyone had seconds too! So, to avoid the problem I had, I would recommend heavily buttering the pan–or use a springform pan & voila! you don’t even have to move the cake. So there you go. Enjoy!

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