Rye Free 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
10 oz dark chocolate (70% cacao), roughly chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Lindt Excellence 90% Cocoa Dark Chocolate Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz Hu Salty Dark Chocolate Bar
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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)
Omit this
This ingredient likely doesn’t work for the diet.

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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