Flourless chocolate torte with strawberries

A flourless chocolate torte (also a flourless chocolate cake), topped with roasted strawberries. A recipe that makes 4 servings.

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Flourless chocolate torte with strawberries

A very chocolatey, rich flourless torte. As it cools, the top collapses, making a well in the center perfect to fill with whipped cream, ganache, or strawberries.

Prep Time25

Cook Time25

Total Time50

Servings: slices

Calories: 416kcal

Equipment

1 8x4 or 9x5 loaf pan May have to cook 5 minutes longer in a smaller pan.

Ingredients

Chocolate torte

⅓ cup butter 76 grams
3 ounces chocolate 85 grams, dark or bittersweet bar (not chocolate chips)
2 large eggs, separated
¼ cup packed brown sugar 55 grams (light or dark)
2 tablespoon white granulated sugar 24 grams
⅛ teaspoon cream of tartar see notes for substitutions
⅛ teaspoon kosher salt

Roasted strawberries

1 lb fresh strawberries see note for garden fresh vs store-bought
2 tablespoon white granulate sugar
2 tablespoon lemon juice
⅛ teaspoon vanilla extract add after roasting

Optional

cocoa powder or powdered sugar for dusting

Instructions

Prep work

Preheat the oven to 350℉. Lightly grease a 9x5 (or 8x4) loaf pan and line it with parchment paper, allowing the paper to come up 2 of the sides (this helps pull the torte out of the pan).
Separate the egg yolks and egg whites.

Make the chocolate batter

In a large bowl, whisk together the egg yolks and brown sugar until the color starts to pale (see post for photos). This is easily done by hand and takes about a minute.
Cut the butter into small cubes and chop the chocolate (this helps them melt faster). Fill a small pan with an inch or two of water and heat until almost simmering. Place a heat proof bowl over the top and add in the butter and chocolate. Stir until fully melted, then remove the bowl from the heat. (This method prevents the chocolate from overheating, which can ruin it's texture and make the fat separate out).
Pour the chocolate mixture into the bowl with the egg yolks & brown sugar. Whisk until smooth and incorporated.

Whip the egg whites

In a stand mixer with the whisk attachment or with a hand-beater, beat the egg whites, sugar, cream of tartar, and salt (on medium-high speed). It will start out foamy, then form soft peaks, then stiff peaks. Whip until it reaches firm peaks (it holds it's shape while the top weeps slightly over).
Look at your bowl of chocolate batter - if it's stiffened from cooling, re-stir it until it's soft again.
Scoop half of the whipped egg whites into the bowl with the chocolate batter. Gently fold in until mostly incorporated. (Don't stir or beat it - the idea is to gently fold it so the egg whites keep the air we just whipped into them). Then add the remaining egg whites and fold in until fully incorporated and white streaks are gone.
Pour the batter into the prepared pan. Level it out, smoothing out the stop.

Bake the chocolate torte for 20-25 minutes at 350℉

Bake the torte for 20-25 minutes. The torte will puff up and the top might crack (that's intended). The center should be between 185℉ and 205℉ (the lower temperature will have a softer center). Meanwhile, prepare the strawberries for roasting.
Remove the torte from the oven and let cool in the pan for 10 minutes. The center will deflate within 1 minute - this is expected!! After 10 minutes, you can lift it out with the parchment paper handles and it will keep its shape.

Roast the strawberries

While the chocolate torte is baking, prepare the strawberries. Wash them, cut the tops off, then cut in half or in quarters (depending on how big they are).
On a small sheet pan, mix the cut strawberries with the lemon juice and sugar. (I do this right on the pan, rather then using another clean bowl). Spread the strawberries out and set aside until the torte is done.
Once the torte is removed from the oven, place the tray of strawberries in at the same temperature. Bake for 15 minutes - they will turn soft, and the lemon juice & sugar will turn syrupy.
Remove from oven, stir in the vanilla extract, and let cool. (Don't add the extra early, because the flavor bakes off when exposed to the heat).

Serve the chocolate torte with strawberries

When ready to serve, top the torte with strawberries. Cut until slices, and serve.

Notes

Quality of chocolate: skip the baking bars in the baking aisle and buy a fancy dark (or bittersweet) chocolate bar in the fancy part of the snack aisle. The chocolate should taste good on it's own, because it will be front & center in this flourless chocolate torte.

Strawberries: If you have garden-fresh strawberries that are already soft & ripe, I suggest you don't roast them. They will be soft enough to but through with a fork and retain better flavor than if you roast them!

For store-bought strawberries that need some softening and sweetening, continue with the roasting instructions.

Cream of tartar substitutions: according to King Arthur Baking, you can substitute the same amount of lemon juice or vinegar.

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