Flourless Chocolate Torte
The BEST Flourless Chocolate Torte recipe. This easy chocolate torte is foolproof, impressive, and SO decadent. A touch of almond extract makes this recipe special. Perfect on its own or with ganache or raspberry sauce.
9 ounces good-quality dark chocolate — 65% or higher, finely chopped
9 ounces unsalted butter — (Kenzie recommends European-style, such as Kerrygold) (18 tablespoons)
1 1/2 cups granulated sugar
7 large eggs — at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
If you are feeling dangerous: a few tablespoons rum — bourbon, or whiskey (Kenzie puts in "a splash")
Optional — for serving: powdered sugar, berries, and/or sweetened whipped cream
Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
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