Provided by Meraki Cuisine
(Calgary) – Here is a delicious recipe for dark chocolate flourless torte. “It is ideal for Passover but it’s a wonderful torte for any occasion,” says Chef Amanda at Meraki Cuisine in Calgary. Chocolate Flourless Torte is one of their traditional kosher-style items on their Jewish holiday menu.
This recipe makes one 10-inch torte. Use the very finest chocolate, but one that is well shy of bitter. Use a chocolate of a purity less than 60%.
1 lb Dark chocolate (50-58% cocoa butter)
1 cup unsalted butter
8 large eggs
½ cup granulated sugar
Preheat oven to 300 degrees F. Grease and lightly flour a 10” springform pan.
Melt the chocolate and butter together in a double broiler. Place the eggs in their shells in a bowl and cover them generously with hot water from the tap. Let the eggs warm for about 5 minutes. Then crack the eggs into the bowl of a stand mixer, add the sugar, and whisk on high until the volume has tripled – about 7 minutes. Transfer the melted butter and chocolate to a large bowl and fold in the whipped eggs until the mixture is smooth and uniform. Pour the batter into the prepared pan. Cover with parchment paper. Bake until the torte has doubled in size and is completely set – a toothpick will come out clean – about 75 minutes. Cool slightly and serve warm.
Tip: Warm eggs aerate much more than cold ones and so create a lighter cake.
Optional: Serve with whipped cream and fresh raspberries.