Make a rich, fudgy, and elegant chocolate torte that requires few ingredients. This recipe is naturally gluten-free and perfect for special occasions.
Author:Chloe Thompson
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
8 ounces bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round springform pan and line the bottom with parchment paper.
Melt the chopped chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, beat the egg yolks with the granulated sugar until pale and thick. Stir in the vanilla extract.
Gently fold the slightly cooled chocolate mixture into the egg yolk mixture until just combined.
In a clean, dry bowl, beat the egg whites with the pinch of salt until stiff peaks form.
Fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
Pour the batter into the prepared springform pan.
Bake for 30 to 35 minutes. The center should look set but still soft.
Let the torte cool completely in the pan on a wire rack. The torte will sink slightly as it cools.
Once completely cool, carefully remove the sides of the springform pan. Dust the top with powdered sugar before serving.
Notes
For a richer flavor, use chocolate that is 60% to 70% cacao.
If you prefer a Torta Caprese style, substitute 1/2 cup of finely ground almonds for 1/2 cup of the chocolate weight.
Chill the torte for at least 2 hours before slicing for the best fudgy texture.