I have so many cookbooks, I don’t even want to count them.
However, I definitely have a few favorites, and one of my top dessert cookbooks is oddly enough, The Good Housekeeping Illustrated Book of Desserts. As you can tell from my blog, I love photos, and this book features beautiful pictures of each dessert.
The original recipe I used for my Decadent Chocolate Torte is here. I changed the name for two reasons, 1. since I don’t always use bittersweet chocolate, it might not be bittersweet, and 2. this moist cake screams “decadence!” The first time I tasted this cake, my 12 year old son had made it, and it was a hit at the party where we’d taken it. With only 5 ingredients, it’s so easy to make, too.
I have a rule for anything gluten-free, low-fat, low-sodium, sugar-free, or any other “special diet” need, and that is that it has to pass my taste test of NOT tasting like any of those things listed. This torte not only passes the test, but is one of the most enjoyable desserts I’ve ever had, even when made gluten free.
Even if you’re not on a GF diet, this is perfect for those of us who would like to make a delicious dessert which can satisfy everyone’s sweet tooth (when having a GF friend over) without having to make two separate sweets. Since there’s only 1/4 cup (1 ounce) of flour in the entire dessert, it doesn’t affect the flavor, so everyone’s happy!
Decadent Chocolate Torte
- 1 1/2 cups (9 oz) good quality bittersweet or semisweet chocolate, broken into pieces
- 3/4 c (1 1/2 sticks) (6 oz) salted butter or if using unsalted, add 1/4 tsp salt
- 6 large eggs, separated (do not get any of the yolk mixed in with the white)
- 1 cup (8 oz) sugar
- 1/4 cup (1 oz) flour (use quinoa or rice flour to make gluten free)
- confectioner’s (powdered) sugar to dust
- chocolate curls or your choice of decorations, if desired
9″ springform pan, greased and floured
Preheat oven to 325º F (163º C)
Place the butter and chocolate in a small saucepan and over low heat.
Stir until both are melted, and smooth. Remove from heat and set aside.
In a medium bowl, beat egg whites until soft peaks form, then add 1/4 of the sugar,
beating until stiff peaks form.
In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand.
Add the melted chocolate, and beat on low speed, until well mixed.
Add flour (wheat, or gluten free choice) and continue beating at low speed,
cleaning the side of the bowl with a spatula occasionally.
If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the
beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter.
Continue adding the egg whites and folding, one third at a time until it is evenly mixed.
Gently spoon the mixture, and spread evenly into the prepared pan.
If there is a little unmixed egg white here and there, it’s okay.
Place in heated oven and bake for approximately 40 to 45 minutes. Torte will rise and crack as it bakes, and
will be ready when a toothpick inserted in the center comes out moist, but not runny.
Let cool completely in pan, placed on cooling rack.
The torte will fall as it cools and it is supposed to do this.
To serve: remove side of springform pan and set torte on serving plate.
Dust with powdered sugar and add chocolate curls or shavings, if desired.
This cake is delicious on its own, but with a dollop of fresh whipped cream or ice-cream,
it’s even better!