The rich, decadent flavor of this flourless chocolate ganache torte pairs perfectly with a merlot or cabernet sauvignon. This recipe is similar to a ganache cake, however this torte is completely flourless, allowing for a richer texture. The fudgy chocolate taste and rich texture make for a purely indulgent experience.
- AMOUNT: 16 servings
- PREP TIME: 1 hr
- SKILL LEVEL: Beginner
- TOTAL TIME:5 hrs
- 20 oz. semisweet chocolate, chopped
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1 tablespoon instant coffee granules
- 1/2 cup cocoa powder
- 1/4 cup water
- Pinch salt
- 6 eggs
- 1/2 cup heavy whipping cream
- Fresh raspberries (optional)
1- Preheat the oven to 350℉. Line the bottom of a 9 inch round pan with parchment paper and spray with vegetable pan spray.
2- Place 12 ounces of the chopped chocolate into a large bowl.
3- In a medium saucepan, bring the butter, sugar, instant coffee, cocoa powder, water and salt to a boil, and stir to dissolve the sugar.
4- Pour the hot mixture over the chopped chocolate. Let stand for 30 seconds then whisk until smooth. Cool slightly and whisk in eggs. Pour the batter into the prepared pan.
5- Bake for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a cooling grid for 30 minutes then loosen the sides of the cake and invert onto the cooling grid. Chill at least 4 hours.
6- For ganache, microwave the remaining 8 ounces of chocolate and cream in a microwave-safe container at half (50%) power for 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until the melted chocolate mixture is smooth and completely melted. Cool slightly.
7- In a large bowl, whip 2/3 cup ganache with an electric mixer on high speed until thickened and lightened in color.
8- Spread the ganache over the top of the cake. Chill 5 minutes to set.
9- Rewarm remaining ganache at half (50%) power for 30 seconds. Spread the remaining ganache over the top of the cake. Garnish with raspberries.