Dark Chocolate Oblivion Torte
Those that are closest to me know that I rarely indulge in rich desserts. But when I do, it’s likely to be an incredibly delicious cheesecake or a flourless chocolate torte like this one. Is this tantalizing plate of extreme chocolate decadence seriously “over the top?” Surely! But I enjoy my occasional splurges completely guilt-free as I know it’s how I choose to eat most days that helps me maintain a healthy eating lifestyle.
Recipe adapted from: an old family Passover recipe and Flourless Chocolate Cake via Barefeet in the Kitchen
Recipe adapted from: an old family Passover recipe and Flourless Chocolate Cake via Barefeet in the Kitchen
Ingredients
Equipment
- 1 9-inch springform pan (can also use an 8 or 10-inch)
- Parchment paper
- Butter for greasing pan
- Foil
- Roasting pan
- Boiling water
Ingredients
- 16 ounces bittersweet chocolate chopped (see MPM Mini-Bites)
- 3/4 cup coconut sugar or granulated sugar see MPM Mini-Bites
- 1/4 teaspoon salt
- 1/2 cup water
- 8 ounces 2-4 ounce sticks unsalted butter, cut into tablespoon-sized pieces
- 6 large eggs
Instructions
Prepping the pan
- Trace bottom of pan on parchment paper; cut to fit. Grease sides and bottom of pan with butter. Press paper circle onto bottom of pan. (This process may be easier with pan “ring” detached from bottom.) Wrap bottom and sides of pan with foil. (to prevent potential seepage of batter, especially if the pan’s seal isn’t tight)
Preparing the torte
- Preheat oven to 300 degrees F. In a double boiler (or a glass bowl set over a 2-quart pot), melt chocolate over simmering water. Stir until melted. Pour chocolate into a large bowl of an electric mixer.
- In a small saucepan over low setting, whisk together coconut or granulated sugar, salt and water. Simmer, stirring constantly until sugar is dissolved, about 1 minute. Keep warm over low setting.
- On medium speed, add the pieces of butter one at a time to the melted chocolate, allowing butter to thoroughly incorporate.
- Intermittently, scrape down the sides of bowl. Beat in the warm sugar-water mixture.
- On medium speed, beat in eggs one at a time until completely incorporated. Scrape down the sides of bowl.
- Scrape batter into prepared springform pan.
Baking the torte
- Place roasting pan on bottom rack of preheated oven. Carefully pour about 5 cups boiling water into roasting pan. *Note: to prevent cracking, I highly recommend this step when baking delicate cakes such as flourless tortes and cheesecakes
- Place springform on center rack. (or if you only have 2 racks, adjust top rack to center of oven)
- Bake torte for 45 to 48 minutes or until cake is firm. (Surface will look a bit shiny or “wet” which is ok.)
Cooling, chilling and serving the torte
- Remove torte from oven to a rack; allow to cool completely.
- Cover torte with foil; refrigerate (with springform ring on for support) at least 8 hours or until completely chilled. (preferably overnight).
- Remove foil and springform ring. If desired, carefully remove parchment paper and pan bottom from torte using a sharp knife.
- Place torte on a decorative plate. Cut into small slices. If desired, garnish with berries and/or freshly whipped cream.
Notes
Make Ahead and Storage Tips: this torte keeps extremely well and can be made a week ahead. Wrap tightly and refrigerate. Torte may also be frozen for up to 6 months.