Today is day 2 of #Choctoberfest, and I’m grateful to Imperial Sugar for providing me with 88 pounds of sugar so that I could bake to my heart’s content! (That’s right, 88 pounds!!)
Don’t forget to check out the other recipes from today’s Choctoberfest posts, and also don’t forget to enter the giveaway! I’llpost the links for both at the bottom of this post.
Today’s recipe came about because my mom asked me to find one of her old recipes. This chocolate torte is something my mom used to make whenever we had company. It’s called flourless, but there are actually a couple of tablespoons of flour, so keep that in mind if you have any sensitivity issues. This cake is almost a soufflé. It rises up, but sinks down soon after it comes out of the oven. I make this in a spring form pan, so that it retains its shape. This cake is decadent, but it’s not difficult or too time consuming, which is why it’s the perfect dessert for company. You can have the whole thing prepped in about 30 minutes, and then it bakes for 45 minutes. The chocolate glaze may seem like overkill, but I promise you it’s not! I serve this with whipped cream, but if you serve it warm it would also be delicious with ice cream.
All my kids loved this, but the real testament to this dessert is the fact that my husband said that this was the best chocolate cake I’d ever made. If you know my husband, then you know that he doesn’t offer praise lightly; also, it should be noted that I’ve made quite a few chocolate cakes in my time! I was a little surprised by how much he enjoyed it, but I’m sure that’s mostly because this is something that I grew up with. We never fully appreciate the beauty of the things that we’re used too.
Flourless Chocolate Torte
- 3/4 c. butter, melted
- 6 Tbsp. cocoa powder
- 1 c. Imperial sugar, divided
- 2/3 c. ground almonds
- 2 Tbsp. flour
- 3 eggs, separated
- 2 Tbsp butter
- 2 Tbsp. cocoa
- 1/2 tsp. vanilla
- 1 c. Imperial Powdered Sugar
- Stir cocoa powder and 3/4 c. sugar into the melted butter.
- Add in ground almonds and flour.
- Beat in egg yolks one at a time.
- In a separate bowl beat egg whites until foamy. Gradually add remaining sugar until soft peaks form.
- Fold egg whites into chocolate mixture until blended.
- Pour batter into a greased and floured 9″ springform pan.
- Bake in a 325º oven for 45 minutes.
- For the glaze, melt the 2 Tbsp of butter in a small sauce pan. Add 2 Tbsp of water and 2 Tbsp of cocoa.
- Stir mixture until thickened, but do not boil.
- Remove from heat and add vanilla and powered sugar.
- Whisk until smooth and pour over the torte.
- Top with powdered sugar and serve with whipped cream.