No Flour Chocolate Torte Recipes

FLOURLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

NO-FLOUR CHOCOLATE TORTE

Steps:

• Preheat oven to 250'. Grease a 9-inch by 2-1/2-inch springform pan; dust with cocoa. Line the pan's bottom with parchment or wax paper. In a 2-quart saucepan over low heat, melt the chocolate with butter. In a large bowl, with wire whisk or fork, beat egg yolks with vanilla. Slowly beat warm chocolate mixture into yolk mixture until blended. In a small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/4 cup of confectioner's sugar until sugar dissolves and whites stand in stiff peaks. Fold beaten whites into chocolate mixture, a third at a time. Spoon batter into the pan, spreading evenly. Bake the torte for 1 hour, or until a toothpick inserted in the center comes out cleanly. Cool in pan. When cooled, remove side of pan bottom and discard paper. Cut into 12 wedges. Sprinkle 6 wedges with confectioner's sugar. Arrange, alternating, on a cake plate. Garnish with raspberries and mint.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

NO-FLOUR CHOCOLATE CHESTNUT TORTE

Steps:

• Note: Available in larger supermarkets, ethnic stores and European groceries.
• Chestnut puree and chestnut cream are usually imported from France.
• Either product will work well in this recipe.
• Preheat oven to 350 degrees F.
• Line a 9 or 10-inch springform pan with a circle of baking parchment.
• Cake: Prepare melted chocolate.
• Set aside and allow to cool to room temperature.
• Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
• Add vanilla, egg yolks and melted chocolate.
• Blend well.
• In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
• Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
• Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
• Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45 minutes.
• Cake rises somewhat and looks dry and slightly cracked on top when done.
• Middle should be soft but firm.
• Cool in pan for 20 minutes, then remove to a wire.
• rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
• Remove from heat and stir briskly, using a wire.
• whisk, until all of the chocolate melts.
• Invert cake on a wire cake rack placed on a cookie sheet.
• Pour glaze over cake, using a metal spatula to spread.
• Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.