Wednesday, April 17, 2024
ADVT 
Desserts

Italian Flourless Chocolate Torta

Darpan News Desk The Canadian Press, 12 Feb, 2024 11:42 AM
  • Italian Flourless Chocolate Torta

Start to finish: 1 hour Servings: 8 to 10

Ingredients: 

10 tablespoons salted butter, cut into 10 pieces, plus more for the pan

 6 ounces bittersweet chocolate,

chopped ¼ cup Dutch-processed cocoa powder, plus more for dusting

1 tablespoon instant espresso powder

4 large eggs, separated, room temperature

¾ cup white sugar, divided

1 cup almond flour

1/2 teaspoon table salt

3 tablespoons dark rum 

Method: 

Heat the oven to 350°F with a rack in the middle position. Butter an 8-inch-square pan, line the bottom with a parchment square and butter the parchment. In a medium saucepan over medium, melt the butter. Remove from the heat and add the chocolate, cocoa and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch. In a large bowl, vigorously whisk the egg yolks and 1/2 cup of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated.

Whisk in the rum; set aside. In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining ¼ cup sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape on the remaining whites and gently fold in until well combined. Transfer to the prepared pan and gently shake or tilt the pan to level the batter.

Bake until the cake is slightly domed and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools. Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; if needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.

 

MORE Desserts ARTICLES

Chocolate Chip Muffins

Chocolate Chip Muffins
Try these moist delicious eggless chocolate chip muffins today. The recipe is super simple and you will want to come back for more. 

Chocolate Chip Muffins

Til gur ladoo

Til gur ladoo
Try laddoos with the goodness of sesame and jaggery. You only need a handful of ingredients and they are easy to make at home and are a delicious treat. 

Til gur ladoo

Masala Chai Ginger Bread Cookies 

Masala Chai Ginger Bread Cookies 
The perfect cookie recipe for the festive season Masala Chai Ginger Bread Cookies. Try it today 

Masala Chai Ginger Bread Cookies 


Eggless Coffee Vanilla Battenberg


Eggless Coffee Vanilla Battenberg
With the festive season in full swing try this decadent eggless coffee vanilla battenberg which will not only delight your palete but is the perfect dessert for the holidays. 


Eggless Coffee Vanilla Battenberg

Paan Ice Cream

Paan Ice Cream
Ice cream flavourd Paan is a whole lot of nothing but sweetness that with the ultimate cool factor. Try this dessert today. 

Paan Ice Cream

Dark Chocolate Nut Butter Truffles

Dark Chocolate Nut Butter Truffles
Who says you can't have Truffles for Diwali. Try these truffles loaded with the goodness of chocolate and walnut butter today. 

Dark Chocolate Nut Butter Truffles

PrevNext