Barley Free Flourless Chocolate Torte
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Learn more →Ingredients
10 servings
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 10 oz dark chocolate (70% cacao), roughly chopped
- 1 ¼ cups granulated sugar, divided
- ¼ tsp fine salt
- 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)
Can be omittedwhipped cream
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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