Flo Braker’s Flourless Chocolate Torte
This rich, creamy, dense flourless chocolate cake serves as a perfect dish for Passover Seder. A little goes a long way, so it can easily feed a crowd, but it also keeps well for left overs. A delightful dessert for those on a gluten free diet, this cake is versatile and delicious. Don’t expect leftovers unless you are four or less enjoying this cake. It’s exceptionally good!
- 4 ounces (1 stick) unsalted butter
- 4 ounces semisweet chocolate, coarsely chopped
- 2/3 cup Rain's Choice Vanilla Sugar
- 1 Tablespoon Grand Marnier
- 3 large eggs
- 1 1/2 cups walnuts, finely ground to yield 2 cups
- 3 ounces (3/4 stick) unsalted butter
- 6 ounces bittersweet chocolate
- 1 tablespoon honey
- 3 walnut halves - drizzled in chocolate
- Preheat oven 375 degrees F.
- Butter and flour an 8 by 2 inch round cake pan, then line with parchment paper.
- Melt the butter and chocolate in a small, heavy saucepan, over low heat, stirring until smooth. Transfer the chocolate to a large bowl and mix in the sugar, orange zest and Grand Marnier.
- Let cool 5 minutes.
- Stir in the eggs, one at a time, and blend thoroughly. Stir in ground walnuts.
- Pour the batter into the prepared pan and bake for 25 minutes.
- The cake should feel soft but not liquid when gently pressed in center. Do not over bake.
- Let cool 15-20 on a wire rack before releasing the cake from the pan.
- Release the cake from it's pan, peel off the parchment paper and discard. Finish cooling.
- Put the chocolate and butter in a 1 quart glass bowl and microwave in 30 second increments, stirring in between until smooth and shiny. Gently stir in the honey.
- Invert the cake onto a cardboard round, and if you have one, on a decorator's turntable.
- Using a metal icing spatula, apply a thin coating of the glaze over the top and sides of the cake. Allow to cool.
- Place the cake, on it's cardboard round, onto a wire rack over a rimmed baking sheet.
- Pour the glaze onto the center of the cake, and gently tilting the cake let the glaze flow over the top and sides of the cake. Set the cake on a serving plate and once cooled place the 3 walnut halves in the center in the form of a triangle. Drizzle with chocolate and serve.
Latest posts by Serena Rain (see all)
- Mojito Bars - May 23, 2017
- Flo Braker’s Tangy Lemon Custard Tart with Pomegranate Gelee - May 5, 2017
- Caramel Peanut Popcorn - February 28, 2017