A bunch of us are following a low-carb high fat diet. But not all of us. Which makes it difficult to find dishes that satisfy one and all. A recent birthday party called for some sort of cake and this was the inspired result: a flourless chocolate torte made with 85% chocolate, topped with a coconut milk chocolate ganache. Since we used high percent quality chocolate, the torte was fairly low in carbs. The ganache probably needs a lower percent chocolate in order to be sweet enough for most.
Serve the torte with a quality brand raspberry sorbet to those not watching carbs. It’ll ramp up the flavor and make it all seem that much sweeter. This is an adult dessert, sophisticated, rich, and not too sweet.
Flourless Chocolate Torte
18 thin, but very rich slices
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, plus more to grease the pan (for nondairy, use ¾ coconut oil)
- 12 ounces 85% bittersweet chocolate, chopped
- 6 large eggs
- 1/2 cup sugar
- Pinch of kosher salt
- 1 teaspoon vanilla extract
Preheat oven to 350° F. Lightly butter or grease with coconut oil, the bottom and sides of a 9-inch springform pan.
Combine chocolate and 1 1/2 sticks butter (or ¾ cup coconut oil) in a microwave-safe bowl. Melt chocolate and butter or oil in microwave, stirring with wooden spoon every 30 seconds, until chocolate is almost melted, about a minute and a half. Stir until chocolate is completely melted and smooth.
Combine the eggs, sugar, salt, and vanilla extract in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture using a figure-eight motion until just combined, then gently fold in the rest of the chocolate in the same manner.
Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 minutes.
Transfer torte to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter. (Or wrap and freeze.)
Glaze with coconut milk ganache (recipe follows).
Serve in thin slices accompanied with raspberry sorbet, if desired.
Coconut Milk Ganache
Makes extra for you to freeze for later use.
- 2 cups chopped 70% bittersweet chocolate (10 ounces)
- 1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)
- Place chocolate in a heatproof bowl.
- Bring coconut milk just to a boil; pour over chocolate.
- Let stand 2 minutes, then stir until smooth and glossy. Let cool at room temperature, stirring occasionally, until thick, about 2 hours.
- Store in an airtight container at room temperature up to 2 days.
Note: To speed things up, refrigerate the ganache for 45 minutes, stirring every 10 minutes.