Flourless Chocolate Torte

My husband and I were in charge of our wards Christmas activity this past Saturday.  When announcing at church a few weeks before we’d be having dinner served a girl asked me what we were having because she can’t have gluten.  I really didn’t know too much about what foods have gluten and what foods don’t other than the obvious.  I thought it’d be nice to make her a dessert she could have.

So I searched for a recipe and came across this great blog- http://glutenfreegirl.blogspot.com/.  I love her story, you can read it here: http://glutenfreegirlabout.blogspot.com/.  And I found this recipe.  It looked really good so I thought I’d try it.

My new friend Kelsey and I made it together at her place.  I learned a lot about what it’s like to have Celiac Disease and the precautions you have to take.  It was a great experience learning so much from her.

This recipe is really rich but very good.  We had a few problems making it, water started to leak in the springform pan a little bit so we had to fix the foil on the bottom.  So if you make it be sure to put a lot of foil wrapped tightly around the bottom and fill up the water a little less than half way up and you will be good!


Flourless Chocolate Torte
Recipe from Gluten-free-girl

Ingredients:

8 large eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/2 pound of butter (two sticks), cut into 1/2-inch chunks

Directions:Adjust the oven rack to the lower-middle position. Preheat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper. Grease pan sides. Cover the pan underneath and along the sides of the springform pan with sheet of heavy-duty foil and set it in a large roasting pan.

Beat the eggs with an electric mixer (preferably a KitchenAid, if you have one), with the wire whisk attachment, for about five minutes. Turn off the mixer when the eggs have doubled in volume and grown foamy.

Melt the chocolate and butter in a double boiler. OR, set a large, heatproof bowl, set over a pan of almost simmering water, until the chocolate and butter mixture is smooth. OR, melt the chocolate in the microwave at 50% power for two minutes. Stir. Add the butter. Continue heating at 50%, stirring every minute, until the chocolate and butter have melted and are smooth.

Set a kettle of water on to boil.

Fold 1/3 of the egg foam into the chocolate mixture, using a large rubber spatula, until only a few streaks of eggs are visible. Fold in half of the remaining foam, then do the same with the remaining foam, until the mixture is nearly homogenous.

Scrape the batter into a prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the side of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, and a thin glazed crust has formed on the surface. (Think brownie.) If you wish, you can use an instant-read thermometer to determine when the cake has reached 140°. This should be about 22 to 25 minutes.

Remove the cake pan from the roasting pan and set it on a wire rack. Cool it to room temperature. Cover and refrigerate overnight. [I didn’t do this, because we just couldn’t wait. It tasted just fine!]

About 30 minutes before serving, remove the springform pan sides, invert the cake on a sheet of waxed paper, peel off the parchment pan liner, and turn the cake right side upon serving platter.

Sprinkle with powdered sugar and serve.