Sinfully delicious flourless chocolate torte

This torte is not for the faint of heart or someone who just ‘likes’ chocolate.  The cake is so rich and chocolatey you won’t be able to eat more than the smallest piece.  That said, it is absolutely delicious and will freeze beautifully for those times when you just need an indulgent treat.  Not only is this dessert incredibly rich and indulgent, it also is one of the easiest cakes that I make.  This is one of my mother’s recipes and has always been a go to on Pesach when leavened foods are forbidden, however I have made it for birthdays and special occasions as well.  The vanilla whipped cream is optional, but I find the slight sweetness really compliments the almost bitter chocolate flavour of the torte.

1 lb semi sweet chocolate (I like using Baker’s, 2 boxes)
1 cup milk
Small sauce pan
Glass bowl

Preheat your oven to 350 F and butter your spring form pan.  Next, break up your chocolate into chunks and melt it and the milk in a double boiler. When the mixture is smooth, remove from the heat and let cool for 5 min.


Pinch salt
1 ½  cups butter, must be at room temperature
6 large egg yolks
Mixing bowl
Spring form pan (I use a large pan to ensure the cake with be thin because it’s so rich)
Baking pan

Once your chocolate has cooled, pour it into a mixing bowl.  On low, mix your chocolate and alternate tablespoons of butter and egg yolk until thoroughly mixed.  Make sure your batter is completely smooth, the last thing you want is to bite into a tiny blob of butter during dessert!


Butter your spring form so your cake won’t stick.  Next, pour your mixture into the prepared spring form and bake for 25 minutes until glossy but still jiggly.  Make sure to place your spring form on a baking sheet to prevent the oil from dripping onto the oven elements.  Your cake won’t look quite done but don’t worry, it will set in the fridge.  Let cool for several hours at room temperature then chill overnight.


Small carton of whipping cream
1 tsp vanilla extract

Add your vanilla to your whipping and beat on high speed until stiff peaks form.  Do not over beat your cream or you’ll end up with a buttery substance instead of delicious fresh whipped cream.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s