Sunday, February 20, 2011

Flourless Double Chocolate Torte

This quote from my hubby sums up this dessert perfectly - "MMMM, this is aMAZing!!" This is seriously THE BEST dessert I've ever made! I'm in chocolate heaven; this dessert is very rich and moist - melts in your mouth! However, it is not as good as gluten - it's BETTER! In my gluten days, I never had a gluten dessert this FANTASTIC! Seriously.

·1 cup unsalted butter, cut into pieces (plus more for the pan)
·¼ cup unsweetened cocoa powder (plus more for the pan)
·¼ cup half-and-half
·4 oz. dark chocolate, chopped
·4 oz. semi-sweet chocolate, chopped
·5 eggs
·1 cup sugar
·Powdered sugar and whipped cream, optional toppings

Preheat oven to 350˚. Butter a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat butter and half-and-half over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a large bowl, whisk together eggs, sugar, and cocoa powder; whisk in the chocolate mixture. Pour batter into prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before removing sides of pan.

To serve: dust with powdered sugar and whipped cream. Cake can be refrigerated up to 2 days in advance of serving – just bring to room temperature before serving then dust with powdered sugar and whipped cream.

I've also shared this recipe on: Slightly Indulgent Tuesdays, Gluten Free Wednesdays


Jamie said...

Yum!! This sounds delicious!

let there be cake said...

Absolutely no flour or flour substitutes, looks amazing! Is that Blue Bunny Ice Cream on the side?

As Good As Gluten said...

It really is amazing! And, that's my whipped cream on the side. But, ice cream would be great!

Andrea said...

Oh my goodness! I saw this and just knew I had to try it! I can't wait! I am going to try using coconut sugar.

As Good As Gluten said...

Please let me know how it turns out for you, Andrea!