21 Club Flourless Chocolate Torte Recipe

Ingredients for 21 Club Flourless Chocolate Torte

• Unsalted Butter
• Semisweet Chocolate
• 6 large eggs
• 1 ¾ cups granulated sugar
• Dark Corn Syrup
• Whipping Cream
• Light Corn Syrup

How to Make 21 Club Flourless Chocolate Torte

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch diameter cake pan with 2-inch sides. Line the bottom with parchment paper and dust with flour, tapping out any excess.
3. In a heavy medium saucepan, melt 12 ounces of bittersweet chocolate and 1 cup (2 sticks) unsalted butter over low heat, stirring until smooth. Set aside.
4. In a large bowl, using an electric mixer, beat 6 large eggs and 1 ¾ cups granulated sugar until slightly thickened and pale yellow (about 5 minutes).
5. Add ½ cup light corn syrup and continue beating until the mixture forms slowly dissolving ribbons when the beaters are lifted.
6. Gently fold the melted chocolate mixture into the egg mixture until just combined.
7. Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
8. Let the cake cool completely in the pan on a wire rack.
9. Invert the cake onto a 7 ½-inch cardboard round and carefully peel off the parchment paper.
10. Place the cake on a rack set over a cookie sheet.
11. For the glaze: In a heavy medium saucepan, bring 1 cup heavy cream to a simmer over medium heat. Reduce heat to low, add 8 ounces bittersweet chocolate, and stir until melted. Remove from heat and let stand until slightly cool.
12. Whisk in 4 tablespoons (½ stick) unsalted butter and 2 tablespoons light corn syrup until smooth and glossy.
13. Pour the glaze over the cake, spreading evenly with a spatula to cover the top and sides.
14. Refrigerate the cake overnight to allow the glaze to set.
15. Cut into slices and serve cold.