21 Club Flourless Chocolate Torte

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A decadent chocolate torte for serious chocoholics! From the famed NYC restaurant "21 Club". Taken from Bon Appetit. Very rich...a little slice goes a long way!

Ingredients Nutrition


  1. For cake: Preheat oven to 350°F.
  2. Butter and flour 9 inch diameter cake pan with 2 inch sides.
  3. Line bottom of pan with parchment.
  4. Dust pan with flour; tap out excess.
  5. Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
  6. Set aside.
  7. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
  8. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
  9. Pour chocolate mixture into the egg mixture and fold together gently.
  10. Pour batter into prepared pan.
  11. Bake until tip of knife inserted into center comes out clean, about 1 hour.
  12. Cool completely in pan on rack.
  13. Invert cake onto 7 1/2 inch cardboard round.
  14. Peel off parchment.
  15. Place cake on cardboard on rack set over a cookie sheet.
  16. For Glaze: Bring cream to simmer in heavy medium saucepan.
  17. Reduce heat to low.
  18. Add chocolate; stir until melted.
  19. Remove from heat; let stand until just cool.
  20. Whisk in butter and syrup.
  21. Pour glaze over cake; spread with spatula to cover top and sides.
  22. Refrigerate cake overnight.
  23. (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
  24. Serve cold.
Most Helpful

The taste of this cake was very rich and delicious, however....I made it three times and every time it fell dramatically (talking pancake here) so be careful when removing from oven...I think it may be helpful to open oven door when done cooking and cool in the oven.

dor miske October 17, 2002

This was a wonderful, rich, chocolate, fudge-like torte. It is not huge, but it is very rich. Every time I have made it people ask for the recipe. I also take dried apricots and poach them for about 20 min. in about 1/2 cup sugar and 1 cup water with a few TBS of orange liquor. I then melt a little white chocolate and dip the poached apricots in it and place them on top of the torte so that each slice gets one. It just makes it that much more decadent. Also, if you have a spring-form pan that would be the pan I would suggest as it makes it easier to get out.

19Paws March 15, 2004

A rasberry syrup makes an excellent compliment.

phillip_dobson September 11, 2006