We asked Chef Tim at Vintage Inn at Veritas Estates to share his flourless chocolate torte recipe with us — a nice compliment to our Chambourcin Ice Wine. So the next time you want to wow your guests, or just yourself, you can pull this one out, along with a nice bottle of Nitz Reserve Chambourcin Ice Wine.
Thanks Chef Tim.
Flourless Chocolate Torte – BONUS THIS IS GLUTEN FREE!
1 ¼ cups (213 grams) semisweet chocolate chips
1 stick (113 grams) unsalted butter
3/4 cup (150 grams) granulated sugar
1 teaspoon instant espresso powder, optional
1/4 teaspoon fine salt
1 teaspoon vanilla extract
3 large eggs plus 1 egg yolk
1/2 cup (43 grams) Dutch-process cocoa
½ cup (120 grams) heavy cream, chilled
1. Melt the chocolate and butter. In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. You can also do this step in a double boiler on the stove, or in a heatproof bowl over a small saucepan, on medium-low heat, if you prefer.
2. Add the sugar, espresso powder (if using), salt and vanilla. Whisk until combined. Let cool to room temperature.
3. Add the eggs. Add in the eggs and yolk all at once, vigorously whisking until smooth.
4. Mix in the cocoa powder. Whisk until just combined.
5. Whip the heavy cream. Beat the cream to medium peaks. Be careful not to overbeat your cream here. You don’t want stiff peaks for this recipe.
6. Fold the whipped cream into the chocolate mixture. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
7. Prepare a 8 inch round heavy duty cake pan – line the bottom with parchment paper and spray with cooking spray. Bake at 350°F for about 25-30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
Allow to cool completely. Place the pan on a wire rack. Once cooled, cover and refrigerate for at least 6 hours but preferably overnight for the most fudgy texture.
8. Serve. Dust with powdered sugar. Use a sharp knife to cut into small slices, running the knife under hot water and wiping off the blade between slices. Top with sifted powdered sugar. Best served chilled.
