DAGOBA Flourless Chocolate Torte
This is a Dagobian rendition of the decadent chocolate flourless torte.
Ingredients:
- 8 oz of DAGOBA Chocolate - try any flavor!
- 5 large organic eggs
- 1/4 cup organic sugar
- 8 oz organic unsalted butter
Tools needed:
- Spring form cake pan
- Aluminum foil
- Spatula
- Whisk
- Double boiler
- Large roasting pan at least 3" high, that can hold the cake pan
Method:
- Preheat oven to 350 F.
- Butter and flour 9 inch diameter cake pan. (Use cornstarch or spelt flour instead of wheat flour if avoiding gluten.)
- Line outside of pan with aluminum foil so water cannot leak into pan.
- Pour about 1" of water in roasting pan to create a water bath
- Place water bath in oven
- Stir butter and chocolate in double boiler over low heat until smooth and uniform.
- Set aside.
- Using a whisk, gently beat eggs and sugar in large bowl until slightly thickened.
- Pour chocolate mixture into the egg mixture and fold together gently.
- Pour batter into prepared pan.
- Bake until tip of knife inserted into center comes out clean, about 25 minutes.
- Cool completely in pan on rack.
- Invert cake onto clean cutting board or large plate.
- Refrigerate cake overnight.
(Can be prepared 3 days ahead; cover and keep refrigerated.) - Cut cake into slices.
- Serve cold.
You can dust cake with powdered sugar or your favorite fruit glaze