Perfect Flourless Chocolate Torte

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Courtesy of Rebecca Saltsman
Photography by Jenna Noel

My quest for the perfect flourless chocolate cake is an unwavering one. There are several versions I love, but this one is rich, packed with wonderful grains and a snap to make. It's a simple recipe that looks quite elegant.

(0 Reviews)

Super easy

Ingredients

For 8 Person(s)

Cream

8 ounces bittersweet chocolate (70–75% cacao content)
6 tablespoons butter
3 eggs
1 cups sugar
1 pinches salt
1 teaspoons vanilla
1/4 cups almond flour
2 tablespoons sorghum flour
1/4 teaspoons freshly grated nutmeg
1 teaspoons powdered sugar

Perfect Flourless Chocolate Torte Directions

Preheat the oven to 350°. Line a 9-inch pie pan with foil.
Place the chocolate and butter in a saucepan over low heat to melt. Stir frequently—do not allow to burn.
In a separate bowl, beat the eggs, sugar, salt and vanilla with a whisk or handheld mixer until frothy. Gently whisk in the warm chocolate and butter. Fold in the almond and sorghum flours.
Pour the batter into the pie pan and bake for 25 to 30 minutes. Let cool for about 10 minutes and then invert the torte onto a serving dish. Remove the foil gently. Sprinkle the nutmeg and powdered sugar over the top. Serve warm or at room temperature.