This amazing flourless chocolate torte has a silky fudgy texture Its an impressive glutenfree chocolaty dessert that you can make ahead Serve with unsweetened whipped cream and tart fresh berries
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs 15 mins
Ingredients
Instructions
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 cocoa powder and knock out excess. Set aside.
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.
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.
Combine eggs and sugar in a second bowl
and beat with an electric mixer
or whisk by hand until very thick and pale colored.
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.
Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean
25 to 30 minutes.
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.
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
