https://www.lifestylefood.com.au/recipes/25199/french-flourless-chocolate-torte

LifestyleFOOD.com.au

The balsamic vinegar is the key to getting a nice crust to this cake.  Don’t worry if you see the cake rise up, then fall and even develop a few cracks – that’s part of the recipe.

Ingredients

  • 14 oz 420 g  bittersweet chocolate, chopped

  • ½ cup 112 g unsalted butter, cut into pieces

  • 7 large eggs, at room temperature and separated

  • 1 Tbsp  15 mL balsamic vinegar

  • ½ cup + 2 Tbsp 125 g granulated sugar (caster sugar)

  • 1 tsp   5 mL vanilla extract

  • ½ tsp   2 mL salt

  • icing sugar, for dusting

Method

  • 1.

    Preheat the oven to 375 ?F (190 ?C).  Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.

  • 2.

    Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth.  Set aside (it can still be warm when added to the batter).

  • 3.

    White the egg whites with the balsamic until foamy, then add 2 Tbsp (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted.  Set these aside.

  • 4.

    Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes.  Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions.  Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected).  Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.

  • 5.

    To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter.  Dust the cake with icing sugar.

  • 6.

    The torte is best served lightly chilled.  It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate.

  • 7.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 415kj
  • Fat Total 28g
  • Saturated Fat 16g
  • Protein 5g
  • Carbohydrate 41g
  • Sugar 38g
  • Sodium 239mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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