This amazing flourless chocolate torte has a silky, fudgy texture. It's an impressive gluten-free chocolaty dessert that you can make ahead. Serve with unsweetened whipped cream and tart fresh berries.
Ingredients
- ounces dark chocolate (70% cacao), chopped into small pieces: 6 piece
- unsalted butter, at room temperature: 10 Tbsp
- ground almond meal (also know as almond flour): 1 cup
- unsweetened cocoa powder: 2 Tbsp
- coffee liqueur: 1 Tbsp
- kosher salt: 0.5 tsp
- tiny pinch cayenne pepper: (optional)
- eggs, at room temperature: 4 piece
- white granulated sugar: 0.75 cup
- cocoa and powdered sugar for dusting top, as needed: (optional)
- raspberries: 1 cup (fresh, optional)
- unsweetened whipped cream: (for serving, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with flour and knock out access. Set aside.
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Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
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Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
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Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
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Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
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Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
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Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
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Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries. Chef John
