Chocolate Torte

What is a torte?

Torte means cake in German.

It differs from regular ones in that it has little or no flour, texture from the addition of nut flour or ground cookies, and in many cases contains a liqueur.

With this torte recipe, we cover all of that.

Flourless chocolate tortes need to be made with attention and a gentle hand. Due to the lack of starch, a lot depends on the egg whites, the folding, and the baking.

Why make this torte

• Texture: the lack of flour and the addition of ground nuts create a wonderful, fudgy texture that is soft and creamy. It's part of why we love this recipe.
• Flavor: deep but not too sweet, with a faint boozy flavor that complements the chocolate wonderfully.
• Showstopper: topped with whipped cream and fresh berries it becomes the centerpiece of a celebration.
• Easier to make than it looks: sometimes the idea of beating egg whites for structure and not using flour makes us nervous that the cake will fall or not have the right consistency. You'll be fine if you follow the instructions, read the recipe first, and organize the space and utensils.

Ingredients

See the recipe card towards the end of this post for quantities.

• Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar. For a more intense flavor, use half bittersweet chocolate.
• Almond flour: you can make your own by finely grinding whole almonds or use store-bought like Blue Diamond almond flour or Mandelin almond flour.
• Coffee: it enhances the chocolate flavor without overpowering it. Use instant powder and dissolve it in the liqueur.
• Liqueur: it adds character to this cake. I use Kahlua or Tia Maria (coffee liqueurs). Read below for substitutions.
• Eggs: fresh, large.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• White granulated sugar.
• Unsalted butter.

Variations & substitutions

• Spiced: add a ground spice like cinnamon or cardamom to the chocolate batter.
• Nuts: use another nut, like hazelnuts, and slightly change the flavor.
• Liquor: use a different one to add more character to the torte or to complement the nuts, like Amaretto (almond) or Frangelico (hazelnut) that will enhance the nutty flavor.
• Don't want to use liquor? Add more water (¼ cup) to the prepared coffee.

How to make a chocolate torte

• Electric mixer: it will make your life easier, especially when beating egg whites.
• Large bowls: you'll need to fold fluffy whites into the chocolate mixture.
• Meringue: clean and dry bowl and beaters are essential for a good result.

Pour the liqueur into the warm melted chocolate and mix to incorporate fully. The mixture will be smooth and shiny.

The butter, most of the sugar, and egg yolks are creamed and then the chocolate mixture is added.

The batter will be thick and textured after you add the almond flour.

At this point, start beating the egg whites with the salt (for stability). It will start as a frothy mix. Add the rest of the sugar and beat at high speed.

The meringue is ready when stiff peaks form. If the peak folds onto itself, keep beating for a minute or two more.

Add a third of the whites (eyeball it) and mix until no white streaks remain. This first part lightens up the chocolate mixture, making incorporating the rest of the meringue easier.

Vintage Kitchen tip: it's essential to use squeaky clean bowl and beaters when beating egg whites. If they have a trace of grease or water they might not grow in volume as they should.

Fold the remaining meringue in two parts, adding the last one before the other is completely incorporated.

The final chocolate batter is even in color. Make sure no streaks of white remain but don't overmix it so the meringue flattens as little as possible.

Baking

The cake will rise in the oven and crack around the edges. After it's cooled down, it will sink and that is fine.

The oven door is left ajar (opened a little) after it's turned off to allow the cake to bake a little longer with the residual heat.

Topping

Whipped cream and fresh berries take this chocolate dessert to the next level.

You can make it the day before and refrigerate it in an airtight container.

• Stabilized whipping cream: I add a few tablespoons of cream cheese to the cold cream for a firmer result. I find that the flavor is amazing and it keeps well for a few more days.
• Berries: fresh is better but you can use frozen ones if that's all you have. Make sure they don't have ice around them and add them at the last minute as they will start to drip.

Storage

• Chocolate cake: can be kept refrigerated in the pan for 3 days before assembling. Cover it with plastic wrap.
• Whipped cream: can be made 2 days ahead and kept in an airtight container in the refrigerator.
• Assembled torte: eat it the same day it's made for the best results. Leftovers need to be refrigerated. The berries will lose shine in a day or two.