To me, nothing is more delicious than good quality chocolate. For special occasions, I'll make this decadent chocolate flourless torte with ganache and raspberries. It is rich and SO good. I was inspired to make this recipe decades ago when flying on a plane. I was reading the airline's free magazine about this company whose sole business was making these chocolate tortes and shipping them around the country. The description of the torte was definitely mouth watering. There were a few techniques that this company used that set their torte apart from the rest. It was in the baking process.
When I came back home, I decided to develop my own recipe and technique and when this was sampled by my extended family, I knew I had a winner.
Over the years I've learned what makes a successful flourless torte. Here are my findings.
Tips for making chocolate flourless torte with ganache
Using a springform pan makes it easier to remove the torte. Place a piece of parchment paper on the bottom of the pan and another piece along the edge. The parchment paper should be above the rim of the pan as the torte batter will rise above the top of the springform pan. "Stick" the parchment paper to the springform pan with dabs of butter.
Use good quality semi-sweet or dark chocolate chips. Milk chocolate tends to be too sweet for this torte. If you do not have chocolate chips, cut a chocolate bar into small pieces so that it melts evenly when placed on a bain marie (hot water bath) with the butter.
Fine white granulated sugar is used. Blend granulated sugar in a hand blender until fine but NOT a powder. The finer sugar tends to help increase the volume of the egg white.
Eggs seem to whip better at room temperature. Separate your eggs into two containers. If you have 2 stand mixer mixing bowls, place the separated eggs into each bowl. Cover the bowls with plastic or a plate and allow it to come to sit for an hour to come to room temperature.
The eggs are what gives the torte its volume. If the eggs, both yolks and whites, are not whipped correctly, the torte will not have maximum volume and will deflate A LOT. The egg yolks need to be whipped with the paddle attachment on medium-high speed until it is very light and ribbonlike and more than double in volume. This may take 5 minutes to reach this stage.
Stable and volumous egg whites are also key to the torte's success. Under- or over-beaten egg whites will not yield maximum volume for the torte which results in a short and dense torte. The key to getting the right egg white consistency is to beat the egg whites at medium-low speed for a long time.
Once the egg whites become foamy, add the cream of tartar which helps stabilize the egg whites. When the egg whites reach the soft peak stage, start adding the fine granulated sugar until the egg whites reach stiff peaks. Do not be tempted to use high speed as this creates a voluminous but weak egg white mass which quickly deflates. The goal is to attain a whipped egg white that holds its structure.
Stable egg whites require whipping them in a clean and greaseless container. Any oil or fat residue in the container and whisk will cause the egg white not to whip up to its full potential.
Like a souffle, the chocolate torte will rise and then deflate when cooling. Do not overbake the torte. Instead of testing the torte for doneness using the traditional "insert a skewer into the cake until it comes out clean" method, give the torte a little shake. The torte should not jiggle, but remain stationary. The torte at this stage would keep its form, but still be a little fudgey and not cake-like.
Cool for an hour or overnight to allow the torte crumb to set. This makes it easier to apply the crumb coat when spreading the ganache.
Chocolate flourless torte ganache
Two tips to getting smooth ganache.
Apply the ganache while it is warm and viscous rather than when it has cooled and thickened. If the ganache thickens, place it on a saucepan of boiling water to reheat the chocolate ganache. WORK QUICKLY
Don't overboil cream as this creates a solid film which affects the smoothness of the ganache. If solids appear in the warmed liquid, pour the warmed cream through a sieve to remove any bits from the cream.
Serving the chocolate flourless torte with ganache
If the torte is refrigerated, the ganache will harden. It is better to eat the torte at room temperature. I have sometimes microwaved a slice just to get the ganache soft! No matter how you eat it, it will be delicious.
Use a sharp knife to cut the torte and wipe the knife after each cut. If the ganache has hardened, place the knife in a mug of boiling water before each slice.
The torte develops its complex flavors overnight so this is one dessert that can be made in advance and gets better with time. Enjoy and let me know what you think!
CHOCOLATE FLOURLESS TORTE WITH CHOCOLATE GANACHE
- 10" springform pan
- parchment paper
- 188 g unsalted butter
- 212 g chocolate chips
- 5 large eggs
- 75 g fine granulated sugar added to the egg yolks
- 75 g fine granulated sugar added to the egg whites
- ¾ tsp vanilla extract
- ⅛ tsp cream of tartar
- 188 g chocolate chips
- 150 ml heavy whipping cream
- 23 g unsalted butter
- 225 g fresh raspberries.
- Preheat oven to 350° F (121° C) with a pan of water on the lower ⅓ shelf to create moisture.
- Line a 10" springform pan with parchment paper on the bottom and on the sides using butter as a "glue" The parchment paper should be higher than the rim of the springform pan as the torte will rise above the rim of the pan.
- Blend the sugar in a mixer until fine but not powder.75 g fine granulated sugar, 75 g fine granulated sugar
- Separate the eggs into 2 mixing bowls5 large eggs
- Combine the chocolate and butter in a metal bowl that fits on a saucepan.212 g chocolate chips, 188 g unsalted butter
- Heat the saucepan with water until boiling.
- Place the bowl of chocolate and butter on the saucepan of boiling water to allow the chocolate to melt.212 g chocolate chips, 188 g unsalted butter
- When the chocolate and butter has melted, stir to form a chocolate "sauce".
- WIth the paddle attachment, mix the egg yolks, vanilla and sugar until light, creamy and the mixture falls in ribbons. (5 minutes)5 large eggs, 75 g fine granulated sugar, ¾ tsp vanilla extract
- Add the chocolate mixture into the egg yolk mixture and combine. The mixture should be fairly dense.
- With the whisk attachment, whisk the egg whites on medium-low speed (4) until the egg whites become frothy.5 large eggs
- Add the cream of tartar and continue whisking until soft peaks form.⅛ tsp cream of tartar
- When the egg whites reach the soft peak stage, add the rest of the sugar.75 g fine granulated sugar
- Continue to whisk until the egg whites form stiff peaks.
- Using a rubber spatula, lighten the chocolate mixture by adding and folding about ½ cup of the stiff egg whites.
- When the chocolate mixture has lightened, gently fold in the rest of the egg whites until the chocolate mixture is mixed with no large, dense, dark chocolate streaks but DO NOT FLATTEN THE MIXTURE.
- Pour torte mixture into prepared springform pan.
- Bake the torte in 350° F (121° C) oven for 50-60 minutes. The torte should rise above the rim of the springform pan. The torte is ready when the torte no longer jiggles when gently shaken.
- Remove and cool. The torte will have cracks and will collapse a little.
- Refrigerate the torte for an hour or overnight in the springform pan in a sealed container or plastic bag to allow the crumbs to stick together, making it less fragile when applying the ganache.
- Place the chocolate chips in a metal bowl.188 g chocolate chips
- Heat heavy whipping cream and unsalted butter in a small saucepan until barely boiling150 ml heavy whipping cream, 23 g unsalted butter
- If a layer develops on the surface of the heated cream, pour the cream through a strainer onto the chocolate chips.
- Allow the chocolate chips to melt from the heat of the cream.
- Stir the melted chocolate chips and cream until a thick chocolate ganache / sauce is formed.
Applying the ganache
- Remove the parchment paper from the cooled torte and place it on a wire rack.
- Using a metal spatula, form a crumb coat by applying a small amount of ganache onto the torte and smoothing out the sides by applying the ganache like "spackle".
- Reheat the ganache on the double boilder if thickened.
- Pour the ganache on the top of the torte and spread it with the spatula until smooth all over.
- Decorate torte with fresh raspberries.225 g fresh raspberries.