Flourless Chocolate Torte
1 lb. unsalted butter (4 sticks)
1 cup coffee
1 cup sugar
1 lb. quality semisweet or bittersweet chocolate, chopped in pieces
8 whole eggs
1 teaspoon pure vanilla extract
Preheat oven to 350° F. Grease and line a 10-inch round cake pan.
Combine butter, coffee and sugar in a pot and bring to a simmer over medium-low heat. Be sure to whisk vigorously until the butter is fully melted.
Turn off the heat and whisk in the chocolate until it is incorporated into the mixture. Add the eggs one at a time, aggressively whisking after each one until the batter is smooth; stir in the vanilla extract until combined.
Pour the batter into the prepared cake pan. Place the cake pan into a larger baking dish then fill with water halfway up the side of the cake pan to create a water bath.
Bake for 35 to 45 minutes. Insert a toothpick into the center to check for doneness. If it comes out clean, the cake is done.
Remove the pan from the water bath and cool for at least 30 minutes or until ready to serve. Refrigerate if serving later.
To serve, cut into pieces and serve with whipped cream and fresh strawberries. You can also create a vanilla sauce by melting a high-quality vanilla ice cream. This is a great complement to the cake.
To Store: Cover pan with foil or plastic wrap, or transfer cake to an airtight container and refrigerate for up to one week.
To make into bar-size: Use a 15×10 inch jelly roll pan or a 9×13 baking dish. Grease the bottom and line with parchment paper for easy removal.
- Use parchment paper to aid in removing the cake from the baking pan. To do this, place the bottom of the pan on a piece of parchment and trace it with a pencil. Cut the piece out, and place it inside the already greased pan.
- To remove the cake, place the cake pan over a warm stove element (med-low) for 30 – 60 seconds, rotating it constantly to prevent burning.
- Flip the pan over onto a cutting board and tap the bottom of the pan to remove the cake. Remove the parchment paper, then place another cutting board or serving plate on the top. Flip it over so that the cake’s top is facing upward.
- When slicing the cake, dip your knife in hot water after each slice to create a clean cut.