flourless chocolate torte with walnuts
Recipe type: dessert
  • 1 pound + 2 ounces bittersweet chocolate (511 grams)
  • 1⅓ cups whipping cream (325 ml)
  • ¾ cup unsalted butter (175 ml)
  • 6 large eggs
  • 1 cup sugar (250 ml)
  • ½ cup walnuts, chopped (125 ml)
  • 1 teaspoon vanilla (5 ml)
  • pinch of salt
  • Raspberry Coulis (recipe follows in Notes section)
  1. Preheat oven to 225 degrees F.
  2. Butter a 10-inch spring form pan and line bottom and sides with parchment paper or wax paper.
  3. Place chopped chocolate in a large bowl. Heat cream and butter together just to a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk the mixture until smooth.
  4. Whisk together eggs, salt, sugar and vanilla in another bowl
  5. Pour egg mixture into the chocolate mixture. Blend thoroughly with a whisk, scraping the bottom of the bowl occasionally. Gently fold in the walnuts until just combined.
  6. Pour into prepared spring form pan.* Bake until edges are set and center is still slightly soft, about 2¼ to 2½ hours. (I baked mine for 2 hours and 20 minutes.) Allow torte to cool in the pan at room temperature. Chill the torte in the pan completely in the refrigerator overnight before serving.** Serve with raspberry coulis.
Give yourself a 3½ hour window of active prep and baking time (torte and sauce) and overnight for chilling. Note with serving: Slice fairly thinly as this dessert is very rich. Serves 10-12 people after a light meal depending on how comatose you are after your first piece. * I was concerned about leakage from the pan so I placed a larger pan on the oven shelf beneath below to catch any drips. There was no leakage from mine, thankfully. An alternative method is to wrap the bottom edges with foil, keeping it flat on the bottom. Otherwise, you'll end up with a crooked torte and uneven baking. ** What?! Overnight? You have to wait?? It's worth it. It improves after being chilled overnight. If you are really impatient and are an early riser, bake this in the morning, chill all afternoon, and present for a late night dessert. Raspberry Coulis 2 punnets of fresh raspberries (Two 6-ounce containers in U.S. markets) 2 teaspoons lemon juice 4 tablespoons sugar*** 1. Place all ingredients in food processor and liquefy. 2. Using a sieve, strain to remove seeds. You may need to use the back of a spoon to help push solids through the sieve. I ended up with 1½ cup (=300 ml) of strained coulis. I felt this was enough for serving with each dessert, and a little extra to mix into my lemonade. *** You may need to adjust this according to berry sweetness and to your desired sweetness. I like my berries a little tart when serving with such a rich chocolate dessert.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/flourless-chocolate-cake/