Ingredients for 21 Club Flourless Chocolate Torte
- 1 1/4 cups unsalted butter
- 20 ounces bittersweet chocolate
- 6 large eggs
- 1 3/4 cups granulated sugar
- 0 dark corn syrup
- 1 cup heavy cream
- 1/2 cup + 2 tablespoons light corn syrup
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How to Make 21 Club Flourless Chocolate Torte
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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).
- Add ½ cup light corn syrup and continue beating until the mixture forms slowly dissolving ribbons when the beaters are lifted.
- Gently fold the melted chocolate mixture into the egg mixture until just combined.
- 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.
- Let the cake cool completely in the pan on a wire rack.
- Invert the cake onto a 7 ½-inch cardboard round and carefully peel off the parchment paper.
- Place the cake on a rack set over a cookie sheet.
- 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.
- Whisk in 4 tablespoons (½ stick) unsalted butter and 2 tablespoons light corn syrup until smooth and glossy.
- Pour the glaze over the cake, spreading evenly with a spatula to cover the top and sides.
- Refrigerate the cake overnight to allow the glaze to set.
- Cut into slices and serve cold.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
37g
Fat
161g
Carbs
10g
