Easy Amazing Chocolate Torte Recipe - The Style Sisters

Easy Amazing Chocolate Torte Recipe

By The Style Sisters - Thursday, December 12, 2013

Chocolate Torte
Given to me by a dear friend who passed away many years ago but inspired me to learn how to cook!
I can't believe I haven't shared this recipe with all of you until, now! It is my go to, never fail, mouth watering, delicious chocolate torte!! I serve it with freshly whipped cream and raspberries or strawberries.
Chocolate torte flourless cake chocolate
It only takes 30-35 min to bake, then refrigerate it for an hour or two.
Bake in a springform pan.
Pour 3/4 of batter into Pan and set aside the rest and refrigerate it to use after it is baked.

You will use the leftover batter to pour on top...it is kind of like a mousse.

The torte will rise once baked and then once you take it out it drops and cracks but it is moist inside.

Once cooled you pour reserved raw batter (raw eggs are in this) over the top...remember to put it back in fridge to chill it.
This my friends is what it looks like after you cut yourself a piece and top it with whipped cream. Seriously no one can ever get enough of this decadent dessert they always ask for MORE!!
Chocolate mousse cake chocolate torte flourless chocolate cake

Here is the recipe-

7 oz semi-sweet chcocolate (I use ghirardelli choco chips)

1/4 lb butter

7 eggs (separated)

1 C sugar

1 tsp vanilla

1/8 tsp cream of tartar

Fresh whipped cream (with vanilla and sugar)

Preheat oven 350 degrees

In a glass bowl add chocolate chips and butter sliced, microwave until melted..about a minute don't burn the chocolate.

In a bowl add 7 egg yolks and 3/4 c.sugar, beat for 3 min until light colored and fluffy, gradually add in melted chocolate mixture and vanilla.

In separate bowl add 7 egg whites and cream of tartar until soft peaks form, add remaining 1/4 c sugar beating until stiff peaks form.

Fold egg whites slowly into chcocolate batter with rubber spatula.

Pour 3/4 of batter into springform pan, cover and refrigerate leftover batter. Bake 30-35 min. Let cool, cake will fall.

Run knife around edge of pan, pour remaining uncooked batter (yes raw eggs are used here) over the top, refrigerate until firm.

When ready to serve spoon dollops of whipped cream over each piece and add berries.

Let me know if you make this and if everyone goes crazy over it like they do at my house. I got this recipe years ago from a sweet lady that went to the Cordan Bleu cooking school in France. This delicious recipe ignited my interest in cooking 30+ years ago!

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