What's Cooking: Flourless chocolate torte

Pastry Chef Abby Metz came to the WZZM 13 Studio from Red Water Restaurants, with a recipe for flourless chocolate torte.

GRAND RAPIDS, MICH. - We have the perfect recipe to cure that sweet tooth! Another perk? It's gluten free!

Pastry Chef Abby Metz came to the WZZM 13 Studio from Red Water Restaurants, with a recipe for flourless chocolate torte.

Watch the full tutorial in the video above.

Flourless Chocolate Torte (makes 16 servings)

Ingredients for torte:

  • 16 ounces semisweet chocolate, cut up
  • 1 pound unsalted butter or regular butter
  • 1 cup whipping cream
  • 1 cup sugar
  • 9 eggs
  • 4 teaspoons vanilla

Ingredients for ganache:

  • 1 cup whipping cream
  • 12 ounces semisweet chocolate, cut up
  • 1 ounce white chocolate, melted (optional)
  • white chocolate, semisweet chocolate or milk chocolate for topping curls (optional)


  1. For torte, grease bottom and side of a 10-inch springform pan; wrap the pan in tinfoil,set aside.
  2. In heavy, large saucepan, combine the 16 ounces chocolate, the butter, sugar, and 1 cup whipping cream. Cook over medium-low heat until chocolate and butter are melted; stir frequently. Remove from heat.
  3. In a large bowl, whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into eggs. Return egg mixture to remaining chocolate mixture, stirring until combined.
  4. Pour batter into prepared springform pan, place springform pan into a shallow waterbath. Bake in a 350 degree F oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill in the refrigerator about 4 hours or until firm.
  5. For ganache, in a small saucepan, heat 1 cup whipping cream to just boiling. Place the 12 ounces chocolate in a medium bowl. Add hot whipping cream. Stir until chocolate is melted and smooth. Cool to room temperature.
  6. Set torte on serving plate. With a knife or narrow metal spatula, carefully loosen cake and remove side of pan. Spread ganache over top of torte, allowing some of the ganache to drizzle down sides. Cover and chill in the refrigerator for several minutes or until ganache is set.
  7. If you like, pipe or drizzle stripes or other designs on the torte with melted white chocolate; or top with curls of white, semisweet and milk chocolate. For easier eating, let the torte stand at room temperature about 30 minutes before slicing it.

Chef Abby is a corporate chef for a number of restaurants in West Michigan, including FireRock Grille in Caledonia and Gravity Taphouse Grille in Grand Rapids.

(© 2016 WZZM)


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