Dark Chocolate Flourless Torte with Strawberry Sauce
A rich and dense flourless dark chocolate torte, covered in sweet strawberry sauce. This dessert is perfect for a romantic date night or any celebration!
Servings 16 slices
Calories 253kcal
Ingredients
Dark Chocolate Flourless Torte
- 7 oz Dark Chocolate broken into pieces
- ¾ Cup Butter
- ¾ Cup Granulated Sugar
- ¼ Cup Brown sugar
- ½ tsp Vanilla extract
- ¼ tsp Almond Extract
- 5 Eggs
Strawberry Sauce
- 1 lb Strawberries hulled and quartered
- ½ Cup Granulated Sugar
- 2 Tbsp Water
Instructions
Dark Chocolate Flourless Torte
- Preheat the oven to 375°F with a rack in the center. Line a 9-inch pie pan (or other similar sized pan) with parchment paper and set aside.
- In a medium microwave safe bowl, combine the butter and chocolate. Heat in the microwave in 30 second increments, until the butter and chocolate are mostly melted. Stir to combine until smooth.
- Add in the sugars, and extracts, and stir. Set aside to cool about ten minutes.
- Once cooled slightly, whisk in the eggs one at a time, fully incorporating each before adding the next. Continue whisking after all the eggs have been added until the mixture is very smooth and glossy.
- Transfer the filling to the prepared pan, and bake for 25 minutes, until the center no longer jiggles separately from the rest of the cake.
- Let the torte cool to room temperature, then transfer it to the fridge to chill completely for at least 8 hours or overnight.
Strawberry Sauce
- Add the strawberries, sugar, and water to a medium saucepan and heat over medium high until boiling.
- Continue to cook, stirring occasionally at first and then more frequently as it starts to thicken, mashing the softened berries, for about 10 minutes.
- Once thick enough that it coats the back of a wooden spoon, turn off the heat. Transfer to a 16 oz mason jar, and allow to cool to room temperature covered loosely.
Serve the Torte
- Remove the torte from the fridge and place a large plate on top of it. Carefully flip it over onto the plate, and then peel off the parchment paper. Flip the torte back over so it's rightside up.
- Add a thick layer of the strawberry sauce, cut into 16 slices and serve. If desired, you can slice the torte first, and top individual slices with the sauce.
Notes
Make ahead tips:
- The chocolate torte must be chilled for at least 8 hours, but can be stored in the fridge tightly covered for up to a week, topped or untopped with the strawberry sauce.
- You can freeze the untopped torte for 1-2 months. Allow it to freeze solid, then tightly double wrap. Thaw in the fridge overnight before serving.
- The strawberry sauce itself can be stored in a sealed jar in the fridge for 1-2 weeks.