Macrina Bakery Flourless Chocolate Torte – from “Gluten Free Girl”

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on Feb 24, 2012 in Desserts
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Macrina Bakery Flourless Chocolate Torte – from “Gluten Free Girl”

I could resist sharing this… I found it at Gluten Free Girl

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(love!)  I just pulled mine out of the oven.  It still baffles me!


Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can’t imagine ever eating anything again.

If you eat it the same day as you make it — which we did — it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day — which I did with the leftovers — it’s far more fudge-like and dense. No problem. Either way, it’s fairly amazing.

ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)
nine eggs (separated into two bowls; whites and yolks)
twelve tablespoons unsalted butter
three-quarter cup granulated sugar
one-quarter cup dark cocoa powder, sifted
two cups fresh raspberries
powdered sugar

Preheat the oven to 350°. Grease a springform pan with butter.

Roughly chop the chocolate into slivers. Put the chocolate slivers into a stainless-steel bowl, then place the bowl on top of a saucepan filled with two inches of water you have already started to simmer. Make sure that the bottom of the bowl does not come into contact with the water. The chocolate pieces will begin to melt. Stir the melting chocolate gently until the melted mixture is of a uniform consistency. Remove the bowl from the hot water.

Crack the eggs, slithering the egg whites into one bowl, then placing the yolks into another bowl. Set the bowls aside.

Combine the butter and sugar in a stand mixer (or use your hand mixer, if you have that). Mix on low speed for one to two minutes. Mix at medium speed for five more minutes, which will cream the butter. As the butter and sugar cream, the mixture will lighten. Add the egg yolks, two at a time, mixing entirely before adding more eggs. After you have mixed in all the egg yolks, add the cocoa powder and mix it in completely.

Fold in the melted chocolate, at this point. Transfer the chocolate mixture to a large bowl, being sure to scrape down the sides. Whip the egg whites until you have formed medium-stiff peaks. Fold the whipped egg whites into the chocolate batter with a rubber spatula, one third at a time. Stir and stir until there are no visible white streaks. Pour the batter into the springform pan and scatter half the raspberries over the top. Poke the berries down until they have dunked below the surface.

Place the pan in the oven — center rack — and bake for forty-five minutes. Take it out of the oven, then cool it on a wire rack for thirty minutes. Take off the side of the springform pan. Sprinkle powdered sugar on top of the cake and garnish with the raspberries.
And if you wish, you could top each slice with this whipped cream:

two cups heavy cream
two tablespoons granulated sugar
one teaspoon pure vanilla extract (make sure it’s gluten-free)
one-quarter cup powdered sugar

Combine all the ingredients in the bowl of your hand mixer (or a large bowl with a hand mixer). Mix until you have reached whipped cream consistency — slightly thick, but still quite soft. Spoon on top.

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