Low Sodium Flourless Chocolate Torte

Total time1 hr 55 min

Prep time20 min

Cook time35 min

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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10 oz dark chocolate (70% cacao), roughly chopped
1 ¼ cups granulated sugar, divided
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract
6 large eggs, at room temperature

For the pan

1 tbsp unsweetened cocoa powder, for dusting

For serving

powdered sugar, for dusting (optional)
whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch springform pan, then dust with the cocoa powder, tapping out any excess.
2
Set a large heatproof bowl over a medium saucepan of barely simmering water, making sure the bowl does not touch the water. Add the butter and chopped chocolate and stir occasionally until both are fully melted and the mixture is smooth, about 5 minutes. Remove the bowl from the heat and whisk in 3/4 cup of the sugar, the salt, and the vanilla extract. Let the mixture cool for 10 minutes — it should feel warm but not hot to the touch.

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