Flourless Chocolate Decadence Torte Food

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

21 CLUB FLOURLESS CHOCOLATE TORTE

Steps:

• For cake: Preheat oven to 350°F.
• Butter and flour 9 inch diameter cake pan with 2 inch sides.
• Line bottom of pan with parchment.
• Dust pan with flour; tap out excess.
• Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
• Set aside.
• Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
• Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
• Pour chocolate mixture into the egg mixture and fold together gently.
• Pour batter into prepared pan.
• Bake until tip of knife inserted into center comes out clean, about 1 hour.
• Cool completely in pan on rack.
• Invert cake onto 7 1/2 inch cardboard round.
• Peel off parchment.
• Place cake on cardboard on rack set over a cookie sheet.
• For Glaze: Bring cream to simmer in heavy medium saucepan.
• Reduce heat to low.
• Add chocolate; stir until melted.
• Remove from heat; let stand until just cool.
• Whisk in butter and syrup.
• Pour glaze over cake; spread with spatula to cover top and sides.
• Refrigerate cake overnight.
• (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
• Serve cold.

CHOCOLATE FLOURLESS TORTE / CAKE

Steps:

• Preheat oven to 350°F.
• In large saucepan, combine chocolate, butter, sugar and cream. Cook and stir until melted. Remove from heat.
• In large bowl lightly beat eggs and vanilla.
• Stir in half of chocolate mixture at a time.
• Pour into a greased 10-inch springform pan.
• Place on baking sheet.
• Bake for 45-50 minutes or until evenly puffed and a knife inserted into the center comes out clean.
• Cool completely on wire rack.
• Cover and chill for 4 hours. Remove side of pan.
• Ganache:.
• Place 12 ounces of chocolate chips in a bowl.
• Heat 1 c cream to boiling.
• Pour cream onto chocolate and stir until chocolate is melted.
• Let cool a bit then pour over torte allowing some to run down the sides.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.