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Flourless Chocolate Torte
Prep Time:
30 minutes
Cook Time:
35 minutes
12 servings

1 Tablespoon Cocoa powder

10 ounces Bittersweet chocolate finely chopped

3/4 cup H-E-B unsalted butter cut into 6 pieces

5 H-E-B large egg yolks save the whites

6 tablespoons H-E-B Granulated Sugar

1 tablespoon Brewed H-E-B café ole espresso coffee

1 teaspoon McCormick vanilla

1/8 teaspoon Salt

3 H-E-B large egg whites at room temperature

8 ounces Hill Country Fare semi-sweet chocolate chips

1 cup H-E-B heavy cream


Heat oven to 300deg;F. Spray an 8-inch round cake pan with non-stick c
ooking spray.Line the bottom of the sprayed pan with a circle of parch
ment paper. Spray thepaper and sides of the pan again and dust with 1
Tablespoon Cocoa Powder andset aside.
Place water in the bottom of a double boiler. If you do not have a dou
ble boiler,use 2 sauce pans that fit one on top of the other. Bring th
e water to a low bubbleover low heat and place the empty sauce pan or
double boiler top pan over thehot water pan. Add the bittersweet choco
late and butter to the pan and meltslowly. When the chocolate melts, b
lend in the butter until it forms a smoothmixture. Pour the chocolate
mixture in a bowl to cool.
Combine the egg yolks, 4 Tablespoons of the sugar, coffee, vanilla and
salt in alarge mixing bowl. Mix these ingredients with electric mixer
on high speed for4 minutes until the mixture is pale and thick. Slowl
y pour the cool chocolatemixture into the egg mixture, beating on medi
um speed for 1 minute;set the mixture aside.
Using a clean bowl and mixer blades, beat the egg whites on medium hig
h speeduntil the eggs are foamy. Slowly add the remaining 2 Tablespoon
s of sugar to theegg whites and continue to beat until they form soft
peaks. Scoop half the beatenegg whites into the chocolate mixture and
gently blend with a large spoon. Add theremaining beaten egg whites to
the chocolate mixture and gently blend with a largespoon until there
are no streaks remaining.
Pour the batter into the prepared baking pan and spread out evenly. Ba
ke thechocolate torte on the center oven rack for 35 minutes or until
a toothpickinserted in the center comes out clean. Do not overcook. Co
ol the cake on a rackin the pan for 30 minutes. Run a knife around the
rim of the cake and invert thecake onto a cake platter. Cover the cak
e with plastic wrap and freeze for 2 hours
Chocolate Ganache Icing: Melt semi-sweet chocolate chips with the crea
m in asaucepan over low heat. Pour the mixture into a bowl and cool ab
out 15 minutes.Whisk the chocolate mixture a little to thicken slightl
y. Remove the cake from thefreezer and discard the plastic wrap. Place
cake on a wire rack. Spread thechocolate ganache over the frozen cake
starting from the top down. The cold cakewill cause the chocolate to
set quickly.Refrigerate cake until ready to serve

Nutritional Information

No Nutritional Information Available


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