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Home / Taking Pure Joy | Thoughts from a Private Chef / Flourless Chocolate Torte | with amaretto whipped cream

Flourless Chocolate Torte | with amaretto whipped cream

Flourless Chocolate Torte
with amaretto whipped cream
This recipes (cake AND whipped cream) only utilized 8 ingredients, most of which you probably have in your pantry already...can you believe it!? It is a decadent, rich flourless chocolate cake that will please any crowd. The whipped cream I like to do with it has a splash of amaretto that will keep your guests asking "[insert your name here]...how DO you do it?"

 

Ingredients for the Cake ~ this cake serves 8

  • 1 ½ sticks butter (I like to use salted, but you can use unsalted for a less bitter cake)
  • 12 ounces bittersweet chocolate
  • 6 large eggs
  • ½ cup sugar
  • A pinch of kosher salt
  • Powdered Sugar for dusting

 

Ingredients for the Whipped Cream Ingredients ~ makes about 3 cups whipped cream

  • 1 ½ cups COLD heavy whipping cream
  • ¼-⅓ cup powdered sugar
  • 1 tsp almond extract (vanilla will work too!)

 

Cake Instructions:

  • Preheat the oven t0 350 degrees F
  • Heavily butter the bottom and sides of a 9-inch springform pan (best...bet any 9” pan will do)
  • Combine chocolate and 1 ½ sticks of butter in a glass bowl and microwave in 1minute increments, stirring between each minute until butter and chocolate come together in a smooth mixture
  • Combine eggs, sugar, and salt in the bowl of a Cuisinart (if you don’t have one, use a large glass bowl and a hand OR electric egg beater)
  • Beat on high until stiff peaks form
  • Gently fold half of the melted chocolate + butter mixture into the egg mixture with a rubber spatula until everything turns brown...then do the same with the rest!
  • Pour the mixture into the prepared pan and bake until the top is no longer shiny and barely jiggles...a knife should come out of the center clean...but only just (30-45 minutes)
  • If using a springform pan, remove the springform and dust with powdered sugar**...if using any other baking dish, allow to cool until you see the cake separate from the edges of the pan, at which point, turn the pan over onto a serving plate to free the cake...then sprinkle with powdered sugar

 

**to dust the cake with  powdered sugar, use a fine sieve...poor powdered sugar (or cocoa powder) into the sieve and pat with your hand over the cake...Magic!

 

Whipped Cream Instructions:

  • Combine heavy whipping cream, powdered sugar, and almond extract in the bowl of a Cuisinart (if you don’t have one, use a large glass bowl and a hand OR electric egg beater)
  • Mix on high until stiff peaks form
  • Plop on the top of your slice of flourless chocolate torte, and enjoy!

 

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