Flourless Chocolate Torte
Instructions:
CAKE:
8 ounces unsweetened
baking chocolate
1/4 cup butter
11/3 cups sugar (or 2/3 cup
brown sugar and 2/3 cup fruit
preserves or maple syrup)
3 eggs, beaten
4 cups finely ground nuts
(almonds, hazelnuts, and
pecans are favorites)
Grated zest of 1 orange
1 tablespoon vanilla or
almond extract
SERVES 10 TO 1 2
- CHOCOLATE GLAZE:
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- This torte is rich and light at the same time. It is moist in the middle and slightly crispy around the edges. This is perfect for people who can’t have wheat or gluten. It is truly a decadent and satisfying dessert. Try it with fresh whipped cream or Cedar Summit Vanilla Ice Cream and you will find yourself in dessert heaven.
- Preheat the oven to 375 degrees. Grease an 8-inch springform pan. In a large saucepan or a double boiler, melt the chocolate and butter. Add the sugar, eggs, nuts, orange zest, and vanilla or almond extract and mix well. Spread the batter evenly in the prepared pan and bake for about 30 minutes. The cake should be firm to the touch and pull slightly away from the edges of the pan.
- To make the glaze, melt the chocolate chips and butter over low heat in a saucepan or a double boiler. Whisk until well blended. Pour the glaze over the torte while it is still in the springform pan. Place the cake in the freezer to firm up. This cake is best when served chilled.
- For an added twist, gently stir 1 cup of fresh raspberries or sliced strawberries into the glaze just before pouring it over the cake. Garnish the cake with additional fresh berries before serving.