December 2015 Uncategorized

Flourless Chocolate Torte


  • 2 sticks butter
  • 16 oz semi-sweet chocolate chips
  • 6 eggs
  • 1 pint strawberries


  1. Set oven temperature at 400 degrees.
  2. In a double boiler, melt butter and chocolate.
  3. Beat eggs with mixer until they have increased in volume by three times.
  4. Gently fold in chocolate mixture to the eggs. The batter should be frothy.
  5. Line a 6- to 8-inch round pan with parchment paper and pour in the batter. Cover with plastic wrap and then foil.
  6. Have a larger baking pan in the oven half-filled with water to create a water bath. Place the covered round pan in the water bath and bake for 40 minutes covered in a 400 degree oven. The water should cover 3/4s of the side of the cake pan.
  7. Uncover and bake for another 15 minutes.
  8. When done, torte should be firm and rather dry. Removed from oven and allow to cool. Keep refrigerated.
  9. Wash and cut the strawberries in half lengthwise. At the time of service, garnish cake with whipped cream and strawberry slices.

Nutritional information per serving (10 servings)

477 calories; 30.1 gms carbohydrate; 8.4 gms protein; 36.7 gms fat; 68.2% calories/fat; 211 mgs cholesterol; 227 mgs sodium; 1.9 mgs dietary fiber; 113 mgs calcium.

Comments on “Flourless Chocolate Torte”

  1. Hi, I loved this torte as BMC student. What is the temperature the oven should be at for this recipe?

  2. Hi Sue! Sorry for the delay. The oven temp is 400 degrees. We’ll fix it on the recipe!

  3. Thank you so much for posting this recipe! I loved this so much.