Flourless Chocolate Torte
This is a recipe that gets used pretty frequently at the hotel where I work.
Why, because it fast, simple and very impressive.
WORD OF WARNING: Measurements are in metric because I havent learnt the Imperial system.
In some of the photos things seem to randomly swap, eg the mixers, this is because I'm fortunate to
be working in a commercial kitchen with a whole lot more equipment than most home ones.
The recipe in full....
Small Volume: Enough for one pan or 16 portions)
450g dark chocolate
250g butter
9 eggs, seperated
250 ml Sugar
Melt chocolate and butter together in a double boiler
Beat egg yolks and sugar until light and fluffy
keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse)
Fold in stiffly beaten egg whites
Pour into prepared 25cm springform pan
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)
Large Volume (or what the photos show)
(This was making a batch of 3 tortes for dinner service)
1350g dark chocolate
750g butter
27 eggs, seperated
750 ml Sugar
Melt chocolate and butter together in a double boiler
Beat egg yolks and sugar until light and fluffy
keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse)
Fold in stiffly beaten egg whites
Pour into 3 prepared 25cm springform pans
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)
Why, because it fast, simple and very impressive.
WORD OF WARNING: Measurements are in metric because I havent learnt the Imperial system.
In some of the photos things seem to randomly swap, eg the mixers, this is because I'm fortunate to
be working in a commercial kitchen with a whole lot more equipment than most home ones.
The recipe in full....
Small Volume: Enough for one pan or 16 portions)
450g dark chocolate
250g butter
9 eggs, seperated
250 ml Sugar
Melt chocolate and butter together in a double boiler
Beat egg yolks and sugar until light and fluffy
keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse)
Fold in stiffly beaten egg whites
Pour into prepared 25cm springform pan
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)
Large Volume (or what the photos show)
(This was making a batch of 3 tortes for dinner service)
1350g dark chocolate
750g butter
27 eggs, seperated
750 ml Sugar
Melt chocolate and butter together in a double boiler
Beat egg yolks and sugar until light and fluffy
keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse)
Fold in stiffly beaten egg whites
Pour into 3 prepared 25cm springform pans
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)
Ingredients
1350g dark chocolate
750g butter
27 eggs, seperated
750 ml Sugar
750g butter
27 eggs, seperated
750 ml Sugar
Melting
Melt chocolate and butter together in a double boiler.
Whipping Part 1
Beat egg yolks and sugar until light and fluffy
Whipping Part 2
Beat egg whites to stiff peaks
Combining
Keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse). You need a evenly mixed batch of stuff in your bowl.
mayonaisse). You need a evenly mixed batch of stuff in your bowl.
Folding In
Fold in stiffly beaten egg whites
Panning
Pour into prepared 25cm springform pan
Baking
Bake at 180C for 55 minutes
Chilling and Serving
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)