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Flourless Chocolate Torte
Makes 6 Servings
*1/2 pound (2 sticks) butter
*1/2 pound bittersweet chocolate, such as Valrhona
*3 eggs, separated
*2 tablespoons granulated sugar, divided
*1/2 teaspoon vanilla
*1/4 cup chopped semi-sweet chocolate
*1/8 cup heavy cream
*1/8 cup simple syrup (see Notes)
*Espresso coffee to taste
*Powdered sugar, mint leaves and espresso coffee ice cream, for garnish
1To prepare the torte, preheat oven to 350F degrees. Melt butter and chocolate together in saucepan over low heat.
2Whip egg yolks with 1 tablespoon of sugar to a creamy texture until light and fluffy.
3In a separate bowl, whip egg whites to a soft peak. Fold in remaining 1 tablespoon of sugar and vanilla.
4Gently fold chocolate mixture into egg yolks using a spatula.
5Gently fold egg whites into chocolate mixture using spatula. Spoon mixture into six 5-ounce or 6-ounce souffle containers. Bake for 15 minutes at 350F degrees. Turn souffles over onto plates. Serve warm.
6To prepare the mocha sauce, bring chocolate, cream and syrup to a boil over low heat. Add espresso to taste. Remove from heat.
7Drizzle mocha sauce over warm tortes. Garnish with powdered sugar, mint leaves and a scoop of expresso coffee ice cream, if desired.
  • Sugar can be left out, though the torte may not hold its shape or rise quite as well. Two tablespoons of Splenda can also be substituted for the sugar.
  • Prepare simple syrup by bringing 1/8 cup of water to a boil. Add 1/8 cup sugar and dissolve. Once the sugar is fully dissolved, remove the pan from the heat and allow to cool.

Executive Chef Pedro Benitez, Frankie & Johnnie's Steakhouse, New York, NY