Chris’s Flourless Chocolate Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup (or a bit more) chopped Bernard Callebaut dark chocolate (Bulk section)
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs beaten
1 tsp. vanilla
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Directions: |
Directions:Preheat oven to 300 degrees F.
Grease an 8 inch round cake pan and dust with cocoa power around the edges. ( I like to use a reusable cut to fit non-stick mat for the bottom)
In a double boiler melt butter and chocolate together.
Remove from heat.
Beat eggs and add sugar, cocoa powder and vanilla.
Combine both mixtures and pour into prepared pan.
Bake for 35 to 40 minutes or until toothpick check is dry.
Cool completely before cutting around edges and turning upside down.
Sprinkle on icing sugar and slivered chocolate if desired.
Pairs well with raspberry purée. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This delicious dense torte is a favourite with our GF crowd and other family members. It freezes well and can be served with many toppings such as strawberry or raspberry purées and whipping cream or ice cream. Watch closely as it disappears quickly from the fridge! The plate it is displayed on says, “Nothing lasts longer.....than a happy memory”. That will undoubtably be the case here!
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