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Ingredients
| unsalted butter: 1 cup |
| semisweet baking chocolate squares: 8 oz (chopped) |
| eggs: 5 (large) |
| granulated sugar: 1/4 cup |
| dark corn syrup: 1/3 cup |
| light whipping cream (fluid): 3/4 cup |
| semisweet baking chocolate squares: 8 oz (chopped) |
| unsalted butter: 1 1/2 Tbl (room temperature) |
| light corn syrup: 1 1/2 Tbl |
21 Club Flourless Chocolate Torte
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- 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.