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Flourless Chocolate Torte
Ingredients
- 1 ½ sticks unsalted butter (6 ounces)
- 12 ounces dark chocolate, chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 egg whites
- ¾ cup granulated sugar
- ¼ cup Tenayo Mole Negro Sauce (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a microwave-safe bowl, combine the butter and chopped dark chocolate. Heat in the microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. Or, melt in a double boiler over low heat.
- Remove the saucepan from heat and stir in the vanilla extract and salt until well combined.
- In a large bowl, combine the egg whites and granulated sugar. Beat with an electric mixer until stiff peaks form.
- Gently fold the chocolate mixture into the egg whites in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 40 minutes, or until the edges are set and the center is slightly soft.
- Allow the torte to cool in the pan for at least 20 minutes or in the fridge overnight.
- Drizzle with Tenayo Mole Negro Sauce before serving. Enjoy warm or chilled!
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