Sunday, September 11, 2011

Ghirardelli Flourless Dark Chocolate Torte

As part of the Foodbuzz Tastemaker program, I was lucky enough to receive a generous sample package from Ghirardelli Chocolates. Often sample packages are just that - small samples. But Ghirardelli means business, hooking me up with 3 full size bars and 2 bags of the individual chocolate squares:
When I opened the package, I was totally psyched! I love chocolate - especially rich, dark chocolate like Ghirardelli's Intense Dark line. Of course, Mr. ValleyWriter and I had to do some sampling - diving into the Sea Salt Soiree (I love how the salt really brings out the flavor of the chocolate and the almonds give just a little bit of texture, almost like a crispy chocolate bar) and the 86% Cacao (very intense - Mr. VW was a big fan, but it was a little too dark and not quite creamy enough for me).

I pulled aside the 72% Cacoa bars right away, though, knowing I had a special treat in mind to create with those. I've had the 72% Cacoa before, so I knew it was just the right blend of bitterness and creaminess for this amazing flourless chocolate torte:

It's dense, creamy, fudgy and oh-so-heavenly - without being so sweet you feel like you're eating chocolate frosting. I made a mini one (in a 4" souffle dish) because it's just the two of us - and really, all you need is a little slice to feel satisfied.
(served here with a little strawberry syrup)

The recipe below can also be scaled up to make a full-size 10" torte that's sure to wow at your next gathering (just triple the ingredients). Also, it's my understanding that the Ghirardelli chocolate bars aren't gluten-free, but their baking chips are, so if you used the 60% bittersweet chips in this recipe, it would make a terrific gluten-free dessert. Enjoy!

Ghirardelli Flourless Dark Chocolate Torte
(Serves 6)

3 Tbsp. water
1/8 tsp. salt
1/4 c. granulated sugar
6 oz. Ghirardelli 72% Cacao chocolate bars, chopped into pieces
1/3 c. unsalted butter, cut into 5-6 chunks + extra butter for greasing
2 eggs

Preheat oven to 300°F. Grease 4" cake pan or souffle dish liberally with butter. Cut a 4" circle out of parchment paper and put it in the bottom of the pan.
In a small saucepan, heat water, salt and sugar over medium heat. Stir constantly until dissolved. Remove from heat.
In a double boiler, melt chocolate. Add butter 1 chunk at a time, whisking after each addition until fully melted into chocolate.
Beat eggs into chocolate-butter mixture 1 at a time.
Beat water-sugar mixture into chocolate.
Pour into greased pan.
Place the small pan inside a larger baking dish. Fill the larger dish with hot water until the water comes about 1/2 way up the sides of the smaller pan with the torte batter. This creates a water bath that will help your torte cook evenly.
Bake at 300°F for 35-40 minutes until torte is set (it should not jiggle when you give it a bit of a shake). Remove from oven and carefully pull out of the water bath. Cool completely before inverting onto serving dish. Refrigerate at least 4 hours before serving.

Disclaimer: I received the Ghirardelli chocolates free as part of the Foodbuzz Tastemaker program, but the opinions expressed above are my own.

Also posted to Sweets for a Saturday #35


N.D. said...

Mmm that looks fantastic!!!!

Amy said...

My hubby and I LOVE dark chocolate! Your torte looks so delicious and scrumptious! I WANT a big piece. I guess I can't wait til the weekend to make one. :P

pressurized said...

wow .. OMG ! fantastic super duper looks so yummy

Hannah said...

I need this right now! I love to see scaled down recipes since it is just the two of us at my house. I plan on giving this one a try!

Trisha said...

This looks so decadent and good, I'd love to try this out soon!

Rachel said...

This looks so good! I've never tried Ghirardelli but this is making me wish I had some!!!! And you're right, the combination of chocolate and salt is magical!

Georgia said...

i will be making this tonight. yummo

Diane Jacob said...

Is this gluten free?

Diane Jacob said...

Is this gluten free since there is no flour?

Amber Gabrenas said...

Diane - the Ghirardelli bars I used are not gluten-free. But you could replace those bars with their 60% bittersweet baking chips (or another gluten-free chocolate) to make a terrific gluten-free dessert!

Anonymous said...

I love this recipe, it tastes great. One problem for me and my brand new spring form pan, it leaks out of the pan even when lined. I need to find a better pan ! It is really easy to make. and is so decadent !

Judy Davis said...

This has taken the place of dark chocolate truffles I always made for my daughter's birthday. Followed the recipe exactly except I used brewed coffee instead of water. OMG! Wonderful!

Tammy Fish said...

I've made this several times now. I use Enjoy Life Semi-sweet chocolate chips- Non-dairy, Gluten-free, Nut-free, Soy-free chips that are delicious! Use a cake pan not a springform pan because as noted, the waterbath leaks into the batter otherwise. I top the cake with black raspberries and mint leaves. You can also add whip cream. Amazing!

Lace and Books said...

This is a Le Bete Noire (black beast). If using a spring form pan you should wrap the outside with foil to keep water from leaking in. This way you can remove the it from the pan and coat with ganache. I love that this scaled for a small size. Thanks.