Flourless Chocolate Torte
Leave the flour in the cupboard, because you don't need it for this delectable dessert that will have your mouth watering after each bite.
Yield
16 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces | unsweetened chocolate |
|
| 5 | large | eggs |
|
| 1 | cup | sugar |
|
| 1 | cup |
butter
unsalted, melted |
|
| 3 | ounces |
semi-sweet chocolate
null, null |
|
| ¼ | cup |
cornstarch
sifted |
|
| ½ | teaspoon | vanilla extract |
|
| 3 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 6 ½ | ounces |
semi-sweet chocolate
null, null |
|
| 2 | tablespoons | butter |
|
| ⅓ | cup | heavy whipping cream |
|
Directions
Over hot water in top of double boiler, beat the eggs and sugar until mixture is very light and almost white in color.
Remove from heat. Meanwhile, melt the butter and skim off the foam.
Return to heat and melt the chocolates.
Beat the sifted cornstarch slowly into the egg mixture on low speed until thoroughly blended.
Stir the vanilla and orange liquer into the chocolate mixture and then into the egg mixture.
Spoon into a 10-inch springform pan that has been greased and floured.
Bake at 325℉ (160℃) for 20 to 25 minutes, until torte pulls away from sides of pan.
Kinfe inserted in center will not come out clean.
DO NOT OVERBAKE! Cool in springform pan. Remove ring.
To make the glaze, melt chocolate and butter with the cream and spoon over cooled torte.
Refrigerate and chill completely.
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