Happy weekend, friends! I decided to go out of my comfort zone recently and take a crack at my first flourless cake-like dessert! I turned to none other than Food Network, since they’re one of my major go-to’s when I want to experiment! I made some very minor changes to the original recipe, and also served this chocolate torte with just a sprinkling of powdered sugar and some fresh strawberries to balance of the richness of the chocolate. You only need a small slice of this rich torte, but i’m all in favor of coming back later for more...
Prep Time: 20 minutes
Total Time: 1 hour
Yields: 8-10 slices
Ingredients
1 ½ sticks margarine or butter
12 ounces chocolate chips, or chopped chocolate
6 eggs
½ cup sugar
1 teaspoon espresso powder
Pinch of salt
Directions
1.Preheat your oven to 350 degrees, and liberally spray a springform or round pan with nonstick spray.
2. Combine your chocolate, margarine/butter, and espresso powder in a heatproof bowl, and place over a pot of simmering water (Don’t let your bowl touch the simmering water). Stir the mixture together until it is all combined and melted. Remove the bowl and allow the mixture to cool for a few minutes.
3.Meanwhile, in a stand mixer combine your eggs and sugar, and mix for 5-8 minutes until the mixture is light and fluffy. Add your salt before pouring in half of your chocolate mixture and folding to combine. Add the rest of your chocolate mixture, and pour the batter into your prepared dish. Bake for about 30-40 minutes, or until the mixture no longer jiggles, and a toothpick comes out clean.
4. Once the torte is finished baking, allow to cool completely for about an hour. Sprinkle powdered sugar on top and add some strawberries for some freshness!
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