Recipe: Chocolate Flourless Torte
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Today’s recipe is for an insanely rich chocolate flourless torte.
2 sticks of butter
1 lb chocolate chips
6 large eggs
1 tbs instant coffee
1/2 tsp ground cinnamon
Preheat the oven to 425 degrees and butter one nine-inch cake pan, lining it with a circle of parchment paper after buttering it.
Heat a large pot or teapot of water on the stove while using a double boiler to melt two sticks of butter with one pound of bittersweet or semisweet chocolate chips.
Next, use an electric mixer on high speed to whip six large eggs until they've tripled in volume.
Just as the chocolate and butter comes together, whisk in one tablespoon instant coffee and 1/2 teaspoon ground cinnamon and take it off the heat.
Let the chocolate cool down for a few minutes and then slowly and very gently fold in the beaten eggs. Transfer that to the prepared cake pan, inside of a nine-by-13-inch baking dish.
Next, add just enough hot water to the baking dish to come halfway up the cake pan and then very carefully transfer that to the center rack of the preheated 425-degree oven.
Be super careful putting it in and taking it out of the oven and keep your eye on the clock. It only takes 17 minutes to bake.
As soon as it comes out of the oven, very carefully transfer it to a cooling rack for 10-15 minutes and then cool it completely in the fridge.
At that point, run a knife around the outside edges of the torte to help release it and then place the pan on a low burner for 10-15 seconds to help release the bottom.
Finally, invert a large plate over the top of it and flip the whole thing over to release the torte.