Flourless and rich chocolate goodness, this torte is a great treat for your gluten free friends. It tastes like you spent hours in the kitchen. In reality, it is so incredibly easy to make and takes only 6 ingredients.
- 1 cup unsalted butter
- 1/3 cup heavy cream
- 10 oz bittersweet chocolates (I use Ghirardelli 60% cocoa)
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 5 eggs
you will also need:
Preheat oven to 325. Heat the butter and cream over medium heat until simmering and the butter has melted. Add the chocolate and stir until completely melted. In a separate bowl, whisk together the sugar, cocoa powder and eggs. Slowly add the melted chocolate mixture into the egg mixture, stirring until completely mixed. Pour into greased 9″ springform pan. Bake for 35-40 minutes or until the cake has puffed up slightly and the edges begin to set, like a brownie crust. Cool for 1 hour.
- top with whipped cream and berries of your choice
- if extra brave, see below for spun sugar link.
Behind the scenes:
Spun sugar is so pretty. That being said, it is MESSY; and hard; and pretty darn dangerous, actually. This was my first attempt and it was a full afternoon of trials and LOTS of errors. Finally, I stumbled upon this link from Ina Garden, The Barefoot Contessa.
Once I finally had my beautiful golden nest of sugar, I took picture after picture. Thankfully, because when I came downstairs this morning to lovingly gaze upon my creation, this is what I found:
Oh well, life is fleeting. It was good while it lasted! Lesson: eat immediately!
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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