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)

Ingredients:
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

Method:
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