Flourless Chocolate Torte after Supper

Set out unsalted butter, dark chocolate, and kosher salt before you start Flourless Chocolate Torte after Supper. The batch is written for 20 people.

Count on 30 minutes of prep, 35 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 10 tablespoons unsalted butter
• 5 ounces dark chocolate
• ½ teaspoon kosher salt
• 1 tablespoon cocoa powder
• 3 egg yolks
• ¾ cup sugar divided
• 1 lemon zested
• 1 ¼ cups hazelnut flour
• 1 tablespoon vanilla extract
• 3 egg whites

For the Ganache

• 3 ¾ ounces dark chocolate
• 1 tablespoon light corn syrup
• ½ teaspoon kosher salt
• ¾ cup cream
• ⅓ ounce Frangelico You can use Bourbon or vanilla extract to taste instead.

How the cooking goes

Make the cake

1. Warm the oven to 325°F. Line a 10” round cake pan with baking paper, spray with nonstick cooking spray, and coat with cornstarch. Tap out excess cornstarch.
2. Zest the lemon into approximately half the sugar.
3. Warm chocolate, butter, cocoa powder, and salt in a bowl placed over a simmering pot of water and stir occasionally until melted. Make sure the bottom of the bowl does not touch the water. Cool slightly.
4. In a electric mixer fitted with the whisk attachment, whip the egg whites to stiff peaks. Remove from the mixer and keep it to one side.
5. In a electric mixer, whip the yolks and lemon-infused sugar until considerably lightened. You’ll want them to triple in volume! With the mixer running, add in the chocolate mixture in a steady stream and beat until the mix looks even. Add the remaining sugar, hazelnut flour, and extract, and beat until incorporated.
6. Fold through the egg whites and distribute evenly into the prepared pan.
7. Oven-bake at 325°F for 30-35 minutes or until a cake tester comes out clean.
8. Cool in the pan before unmolding. Unmold by running a small offset spatula around the sides of the pan then then turning it over on a cutting board or wire rack. Remove the parchment from the bottom and then place on the desired plate or cake stand.

Make the ganache and assemble

1. Blend chocolate, corn syrup and salt in a heatproof bowl.
2. In a saucepan, heat cream to a gentle boil then pour over chocolate. Allow to sit for 2 minutes before whisking to emulsify into a glossy ganache. Whisk in Frangelico.
3. Tip the ganache on the center of the cake, spread with an offset spatula or the back of a spoon, and refrigerate to set.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Chocolate, open Chocolate Tarts Rested Before Slicing and Salted Chocolate Cherry Pistachio Pecan Bark with a Clear Method.