Скачать или смотреть Flourless Chocolate Torte

This is the ultimate flourless chocolate torte recipe. A delicious dense chocolate cake, that doesn't taste too heavy. Very easy to make and foolproof recipe!

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Priyant's Flourless Chocolate Torte Recipe:

150g good quality dark chocolate (55-60% cocoa solids)
150g unsalted butter
6 eggs (large or extra large)
1/4 teaspoon salt
4 teaspoons cocoa powder
250g caster or superfine sugar
100g almond meal/flour
1 teaspoon vanilla bean paste or extract
1 tablespoon of coffee based liquid (espresso or a coffee liqueur)

-Preheat your oven to 160 degrees Celsius
-Grease a cake pan and line it high with baking paper as the cake will rise a lot.
-Separate your eggs. The whites should go into a large mixing bowl for whipping later.
-Melt the butter in a large saucepan over low heat. While it melts, chop the chocolate if you're using a block. Once the butter has melted, turn off the heat and add the chocolate.
-Once the chocolate has melted, into the pan add the cocoa powder, almond meal, and most of the sugar (leaving a few tablespoons behind - doesn't have to be exact). Mix well.
-The mixture should be cool enough. Mix the yolks in one at a time. Finally stir in the vanilla and coffee.
-Next, whip the egg whites. After 10 seconds, add the sugar and salt, and whip it until stiff peaks form.
-Add 1/4 of the whites into the saucepan and mix it in. You can be vigorous - this is to loosen the mixture and allow it to incorporate easier. Now pour the batter into the whites and fold it in. When the mixture looks uniform, pour it slowly into a cake pan.
-Put the cake in the oven. This may take a long time to bake. Potentially over an hour. To know how it's done, insert a knife through the centre, and it should come out relatively clean. A few crumbs is okay.
-The cake will sink as it cools. You can taste this cake after an hour of cooling, as there is something nice about this cake when it's warm and soft but it will improve in taste and texture overnight. It's worth trying at both stages.

This should be eaten with:

Mascarpone Cream

1 small tub of Mascarpone (you want roughly a cup)
1 cup cream
1/4 cup caster or superfine sugar
1 big dollop of vanilla bean paste. Or the seeds of a vanilla bean with 1/2 a teaspoon of extract of

Whip the cream and sugar until you get soft peaks. Then slowly whisk in the Mascarpone and vanilla until smooth.

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Anti-Chef Season 2 Episode 25 - Flourless Chocolate Torte
#chocolatetorte #cake #antichef

Music:
https://www.epidemicsound.com