Flourless Chocolate Torte
Master this beautifully light chocolate torte made using our rich and intense EXCELLENCE 85% Cocoa Dark Chocolate and a hint of vanilla for sweetness. The perfect gluten-free dinner party dessert served with a spoonful of whipped cream and fresh berries.
Chocolatier’s Tip
For a more decadent taste, add a hint of coffee to bring out the flavours of the chocolate. You can also add a squeeze of orange juice for a child-friendly alternative. If making this recipe for someone following a gluten-free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
Lindt EXCELLENCE Dark 85% Bar 100g
Medium
8 - 10 people
Ingredients
- 400 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, chopped
- 345 g unsalted butter, diced, at room temperature
- 200 g caster sugar
- 100 g ground almonds
- 2 tsp vanilla extract
- 6 large eggs, separated
- Pinch of salt
- To decorate:
- Icing sugar
- Whipped cream
- Fresh berries
Method
Step 1.
Preheat the oven to 150°C/130 Fan. Grease and line a 23 cm / 9-inch round loose based tin with greaseproof paper. Set on to a baking sheet.
Step 2.
Pop the chopped chocolate and butter in a heat-proof bowl set over a pan of barely simmering water. Stir until you have a smooth melted chocolate mix.
Step 3.
Remove from heat and whisk in the sugar, almonds and vanilla extract until smooth. Whisk in the egg yolks.
Step 4.
Using an electric whisk, whisk the egg whites with a pinch of salt until stiff peaks form.
Step 5.
Carefully fold the egg whites, one-third at a time, into the chocolate mixture - take care not to overmix as you want to keep in as much air as possible.
Step 6.
Spoon into the prepared tin and smooth the top.
Step 7.
Bake for 1 hour, or until the edge has set and the middle has risen and cracked slightly.
Leave to cool completely in the tin.
Step 8.
When completely cool, remove from the tin and set onto a flat plate. Decorate with a stencil and icing sugar to create a decorative pattern. Serve slices with whipped cream and fresh berries.
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