Fallen Chocolate Torte
Indulge in the rich decadence of a Fallen Chocolate Torte, a show-stopping dessert that's as elegant as it is simple to make. Featuring dark chocolate as its star ingredient, this flourless torte boasts a luscious, fudgy texture with a beautifully sunken center that gives it a rustic, artisanal charm. Perfectly balanced with a hint of vanilla and a touch of salt, the light and airy batter—created by folding whipped egg whites into a velvety chocolate base—ensures every bite melts in your mouth. With just 20 minutes of prep and a short bake time, this indulgent treat is ready to impress at dinner parties or special occasions. Serve it dusted with powdered sugar and paired with a dollop of whipped cream or a scoop of ice cream for an irresistible finish that’s both rich and airy. This gluten-free chocolate dessert is a must-try for any chocolate lover.
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Recipe Information
Ingredients
- 225 grams dark chocolate (70% cocoa or higher)
- 115 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon kosher salt
- 2 tablespoons powdered sugar (optional, for dusting)
- whipped cream or ice cream (optional, for serving)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
Chop the dark chocolate into small pieces and melt it with the butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir occasionally until smooth. Remove from heat and let cool slightly.
In a medium bowl, whisk the granulated sugar and egg yolks together until pale and creamy, about 2-3 minutes. Stir in the melted chocolate and vanilla extract until fully combined.
In a separate clean bowl, beat the egg whites and salt with a hand or stand mixer on medium-high speed until soft peaks form. This will take about 3-4 minutes.
Gently fold the egg whites into the chocolate mixture in three additions. Use a spatula and a light hand to maintain the airiness of the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-30 minutes or until the edges are set and the center is puffed but still jiggles slightly when shaken.
Remove the torte from the oven and allow it to cool in the pan for about 10 minutes. The center will sink as it cools—this is normal and part of the charm!
Carefully run a knife around the edges of the torte to loosen it, then release it from the springform pan. Transfer to a serving platter.
Dust the torte with powdered sugar and serve warm or at room temperature, optionally paired with whipped cream or a scoop of ice cream for an extra treat.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 29.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 255 mg | 5% | |
*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.
