PALEO FLOURLESS CHOCOLATE TORTE RECIPE BY TASTY
Here's what you need: unsweetened chocolate, virgin coconut oil, eggs, unprocessed honey, pure vanilla extract, sea salt
Provided by Melissa Boyajian
Categories Desserts
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375˚F (190˚C).
- Microwave chocolate and coconut oil in 30-second intervals, stirring in between, until melted. Let cool to room temperature.
- In a separate bowl, add eggs, honey, vanilla, and salt. With a hand-mixer, beat for 3-5 minutes, or until frothy.
- Add half of the chocolate mixture to the egg mixture. Fold until incorporated. Add remaining half and repeat.
- Divide mixture evenly among lightly greased 4-inch (10 cm) ramekins.
- Place ramekins onto a baking tray. Place tray onto the top oven rack. Fill the bottom of the baking tray with an inch (2 ½ cm) of water. Bake for 20 minutes, or until the center of the torte is set and no longer jiggly.
- Let cool before serving.
- Garnish to your liking.
- Enjoy!
Nutrition Facts : Calories 801 calories, Carbohydrate 77 grams, Fat 55 grams, Fiber 4 grams, Protein 10 grams, Sugar 68 grams
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
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.
FLOURLESS CHOCOLATE TORTE
Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE FLOURLESS TORTE / CAKE
This is a chocolate fantasy come true! If you want a rich dessert for a dinner party, this is the one for you. It's rich and chocolately and soooooo good. From Better Homes and Gardens Chocolate Ultimate Desserts cookbook. Slice thinly, a little goes a long way...
Provided by Wish I Could Cook
Categories Tarts
Time 1h20m
Yield 16 thin slices, 16 serving(s)
Number Of Ingredients 8
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.
21 CLUB FLOURLESS CHOCOLATE TORTE
A decadent chocolate torte for serious chocoholics! From the famed NYC restaurant "21 Club". Taken from Bon Appetit. Very rich...a little slice goes a long way!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
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.
ULTIMATE FLOURLESS CHOCOLATE TORTE
Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.
Provided by Manami
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Position rack in lower third of the oven.
- Butter the bottom and sides of a 9"x2" round springform pan.
- Line bottom of pan with round of parchment or waxed paper and butter paper.
- In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
- Cover and process for 15-20 seconds, until finely ground.
- With motor running, pour boiling water through the feed tube.
- Process for 10-15 seconds, until chocolate is completely melted.
- Using a rubber spatula, scrape down sides of work bowl.
- Add butter and process for about 5 seconds or until incorpaorated.
- Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
- Bake for 55 minutes, until edges of the cake are puffy and center is just set.
- Cool cake in pan on wire racks for 30 minutes.
- Cover and refrigerate for at least 3 hours or until ready to serve.
- COULIS:.
- In medium saucepan, place frozen raspberries and sugar.
- Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
- DO NOT LET MIXTURE BOIL.
- Strain raspberrey mixture through a fine-meshed sieve into a bowl.
- Add liqueur, cover and refrigerate.
- DECORATION:.
- Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
- Remove side of sprinform pan.
- Invert cake onto a serving plate.
- Peel off paper and refrigerate while preparing whipped cream.
- In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
- Spread thin even layer of whipped cream over top of the chocolate cake.
- ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
- To serve drizzle some raspberry coulis onto each dessert plate.
- With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
- Place slices on plates, and garnish with raspberries.
Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1
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- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
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