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
14 comments:
Mmm that looks fantastic!!!!
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
wow .. OMG ! fantastic super duper looks so yummy
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!
This looks so decadent and good, I'd love to try this out soon!
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!
i will be making this tonight. yummo
Is this gluten free?
Is this gluten free since there is no flour?
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!
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 !
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!
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!
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.
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