21 Club Flourless Chocolate Torte
Indulge in pure decadence with the '21 Club Flourless Chocolate Torte,' a rich and velvety dessert that’s as elegant as it is simple to prepare. This gluten-free delight is crafted with dark chocolate, unsalted butter, and a hint of vanilla, creating an irresistible, melt-in-your-mouth texture. Optional espresso powder enhances the chocolate’s complexity, while a dusting of cocoa powder and powdered sugar adds a stunning finish. Perfect for dinner parties or special occasions, this torte bakes to perfection in just 30 minutes and pairs beautifully with fresh berries for a refreshing contrast. Whether served at room temperature or slightly chilled, this luxurious chocolate dessert promises to satisfy every sweet tooth.
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Recipe Information
Ingredients
- 225 grams dark chocolate (70% cocoa or higher)
- 170 grams unsalted butter
- 150 grams granulated sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 1 pinch pinch of salt
- 2 tablespoons unsweetened cocoa powder (for dusting)
- 1 tablespoon powdered sugar (optional, for garnish)
- 1 cup fresh berries (optional, for serving)
Instructions
Preheat your oven to 300°F (150°C). Lightly grease an 8-inch (20 cm) round springform pan, and line the bottom with parchment paper for easy removal.
Chop the dark chocolate into small pieces and melt it along with the unsalted butter in a heatproof bowl set over a pot of gently simmering water (double boiler method), stirring continuously until smooth. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until fully combined. For added depth of flavor, stir in the espresso powder (if using) and a pinch of salt.
Gradually pour the melted chocolate and butter mixture into the egg mixture, whisking constantly until the batter is smooth and glossy.
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Tap the pan gently on the countertop to release any trapped air bubbles.
Bake the torte in the preheated oven for 30 minutes, or until the edges are set and a slight wobble remains in the center. The torte will continue to set as it cools.
Remove the torte from the oven and let it cool completely in the pan on a wire rack. Once cooled, carefully release the springform ring and transfer the torte to a serving plate.
Dust the top of the torte with cocoa powder and, if desired, powdered sugar for a decorative finish. Serve with fresh berries on the side for a tangy contrast to the rich chocolate flavor.
Slice and serve at room temperature or slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 29.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
