Flourless Chocolate Torte

With Mole Negro Sauce

Prep time

15 minutes

Cook time

40 minutes

Total time

55 minutes

Servings

8
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

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. 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.
  3. Remove the saucepan from heat and stir in the vanilla extract and salt until well combined.
  4. In a large bowl, combine the egg whites and granulated sugar. Beat with an electric mixer until stiff peaks form.
  5. Gently fold the chocolate mixture into the egg whites in three additions, being careful not to deflate the mixture.
  6. 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.
  7. Allow the torte to cool in the pan for at least 20 minutes or in the fridge overnight. 
  8. Drizzle with Tenayo Mole Negro Sauce before serving. Enjoy warm or chilled!

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