This decadent Chocolate Truffle Torte is made with three simple ingredients and is the closest thing to eating a pure bar of rich velvety chocolate that’ll you’ll ever eat. There’s no flour or sugar…just pure chocolate decadence!
- 16 ounces of high quality baking chocolate, (I used four 4-0z bars of Ghirardelli)
- 1 cup unsalted butter, room temperature
- 6 large eggs, preferably room temperature
- 2 cups fresh strawberries, washed and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 425 degrees. Make a water bath using a pan that is at least 2 inches deep and 10 inches around, or use a roasting pan. I happen to have a half-sheet cake pan that I always use for my water baths. Regardless of what pan you use, fill it with 1-inch of water, and place it in the oven while the oven preheats. I heat the water first on the stove, then add it to the pan. Prep an 8-inch springform pan, by lining the bottom with a round of parchment paper, and buttering the paper and the insides of the pan.
- Preheat oven to 425 degrees.
- Melt the chocolate & butter: (Option 1) Melt the chocolate & butter in 20 second increments in a microwave until melted and smooth or (Option 2) If you don’t have a microwave, place a glass heat proof bowl over a pan of simmering water. Do not allow the bottom of the bowl to touch the water. Allow it to sit, stirring occasionally, until the chocolate is melted and smooth. I really don’t recommend using a microwave for this recipe. Think about it, you’re melting an entire pound of chocolate.
- Heat & whisk eggs: Place the eggs in a heatproof bowl of a stand mixer, and place the bowl over a pan of simmering water. Make sure the bottom of the bowl is not touching the water. Whisk the eggs until there are very warm to the touch. Transfer the bowl to your stand mixer fitted with the whisk attachment. Turn the mixer to high and whisk the eggs for about 5 to 6 minutes until the have tripled in volume and are billowy and light in color.
- Fold the two together: Transfer one half of the chocolate mixture into the whipped eggs. Using a spatula gently fold the chocolate into the eggs, by going under the eggs with your spatula, then up the side of the bowl. Make sure the heavy chocolate mixture is combined with the egg mixture. However, there should be a few streaks of the egg mixture remaining. Repeat with the second half of the chocolate mixture.
- Bake: Transfer the mixture to the prepared 8-inch springform pan. Place the pan in the hot water bath. Bake for 5 minutes. Place a buttered piece of foil over the pan and bake for exactly 10 minutes. The torte mixture will be wobbly, so don’t be alarmed.
- Cool: Remove the torte from the oven. Gently remove the foil from around the pan, then dry the sides and bottom of the pan with a towel, if needed. Allow the torte to cool for 45 minutes.
- Refrigerate: Place a piece of plastic wrap securely over the torte. Refrigerate at least 3 hours or until firm. I prefer overnight.
- Add all ingredients except for the vanilla to a medium saucepan. Bring to a boil over medium heat while stirring constantly. Cook until the mixture has thickened, about 3 to 4 minutes. Mix in the vanilla.
- Using a potato masher, mash about two thirds of the strawberries. Transfer the mixture to a bowl, cover and refrigerate until ready to use.
- *The eggs don’t have to be room temperature. However, they will heat up quicker if they are.
- I used four 4-ounce bars of Ghirardelli Bittersweet 62% baking chocolate. Feel free to use your favorite, but make sure it’s not more than 62%.
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