21 Club Flourless Chocolate Torte
- Reviews 4
Ready In: 1 hr 30 mins
Serves: 10
Ingredients
Cake
- 1 cup unsalted butter
- 8 ounces semisweet chocolate, chopped
- 5 large eggs
- 1⁄4 cup sugar
- 1⁄3 cup dark corn syrup
Glaze
- 3⁄4 cup whipping cream
- 8 ounces semisweet chocolate, chopped
- 1 1⁄2 tablespoons unsalted butter, room temperature
- 1 1⁄2 tablespoons light corn syrup
Directions
- For cake: Preheat oven to 350°F.
- Butter and flour 9 inch diameter cake pan with 2 inch sides.
- Line bottom of pan with parchment.
- Dust pan with flour; tap out excess.
- Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
- Set aside.
- Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
- Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
- Pour chocolate mixture into the egg mixture and fold together gently.
- Pour batter into prepared pan.
- Bake until tip of knife inserted into center comes out clean, about 1 hour.
- Cool completely in pan on rack.
- Invert cake onto 7 1/2 inch cardboard round.
- Peel off parchment.
- Place cake on cardboard on rack set over a cookie sheet.
- For Glaze: Bring cream to simmer in heavy medium saucepan.
- Reduce heat to low.
- Add chocolate; stir until melted.
- Remove from heat; let stand until just cool.
- Whisk in butter and syrup.
- Pour glaze over cake; spread with spatula to cover top and sides.
- Refrigerate cake overnight.
- (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
- Serve cold.
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