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Recipe Summary

prep:
15 mins
chill:
4 hrs
cool:
1 hr 10 mins
bake:
45 mins to 50 mins at 350°
Servings:
16
Max Servings:
20
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Ingredients

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Directions

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  • For torte, grease bottom and side of a 10-inch springform pan; set aside.

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  • In heavy, large saucepan, combine the 16 ounces chocolate, the butter, sugar, 1 cup whipping cream, and salt, if using. Cook over medium-low heat until chocolate and butter are melted; stir frequently. Remove from heat.

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  • In a large bowl, whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into eggs. Return egg mixture to remaining chocolate mixture, stirring until combined.

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  • Pour batter into prepared springform pan, placed on a foil-lined baking sheet. Bake in a 350 degree F oven for 45 to 50 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill in the refrigerator about 4 hours or until firm.

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  • Set torte on serving plate. With a knife or narrow metal spatula, carefully loosen cake and remove side of pan. Cover and chill in the refrigerator for several minutes or until ganache is set.

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  • Sprinkle top with cocoa powder and serve with whipped cream.

*

Omit salt if using regular butter.

Tips

Make a gluten free flourless chocolate cake by using gluten free vanilla extract.

Nutrition Facts

517 calories; total fat 45g; saturated fat 27g; polyunsaturated fat 2g; monounsaturated fat 13g; cholesterol 211mg; sodium 124mg; potassium 216mg; carbohydrates 29g; fiber 2g; sugar 24g; protein 6g; trans fatty acidg; vitamin a 1166IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 50mg; iron 3mg.

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