Flourless Chocolate Torte
Something happened on the way to the kitchen...
Actually, something happened on the way to the presses. BRAVO! Executive Chef and Co-Founder, Dan Blumenthal, shares the mistake in one of the recipes in The BRAVO! Way. Here's the correct recipe and we do encourage you to try this at home!
19 oz. semi-sweet chocolate, good quality
6 large eggs, room temperature
8 oz. heavy whipping cream
Place the chocolate in a glass bowl and melt in the microwave; or melt in a metal bowl over a double boiler on the stove.
Whip the cream to soft peaks in a mixer, then remove from the bowl and reserve in another metal or glass bowl.
Whip eggs on high speed until the eggs gain enough volume to reach to the top of the bowl (5-10 minutes).
Pour the chocolate mixture into a large metal bowl.
Fold the egg mixture in two batches into the chocolate.
Lastly, fold in the whipped cream.
Pour the batter into a 10” false-bottom pan that has been sprayed with pan release and has a wax paper circle on the bottom.
Cover the bottom of the pan with foil so it doesn’t take on water. Place the pan in a 1” deep hot water bath in a 300 degree oven.
Bake for 20 minutes or until set.
Dust the top with cocoa or powdered sugar.
Cut into quarters, then cut each quarter into thirds or fourths.
Note from Chef Dan Blumenthal: If you like chocolate, well, this is the perfect dessert. If not, need to even bother. It's gluten-free and not too sweet, with no added sugar, so it's definitely a crowd pleaser.