Flourless Chocolate Torte

This cake is mousey, tortey, rich, and lovely. The water bath is the key. Do not let it deter you from making this. It is simply, just take your time and do not overcook it. You will need a 9-inch sprinform pan and a wide roll of aluminum foil, FYI.


  • 11 ounces best bittersweet chocolate you can get

  • 2 ounces best milky chocolate you can get

  • 3/4 cup unsalted butter (kosher substitute about ¼ cup for every ½ cup of butter instructed in the recipe)

  • 8 large eggs (seperated)

  • scant 1/2 cup light brown sugar

  • 1/3 cup white sugar

  • 1 tablespoon vanilla extract


  1. Preheat oven to 350 degrees F and put on a large kettle of water to boil

  2. Line the springform pan with foil making sure to press the foil into the pan well. This is going into a water bath so you want to be sure no water gets into the pan during baking. This will fo-sure ruin your cake.

  3. Melt all the chocolate and the butter in a double boiler until smooth

  4. In another bowl beat the eggs yolks and sugars until very thick and pale and so that it makes ribbons when the beaters are lifted out of it - the consistency of a mayonaise

  5. Beat the egg whites until they form soft peaks

  6. Add a good dolop of the egg whites and fold in to lighten the cooled chocolate mixture

  7. Then add a good dolop of the yolk mixture and fold

  8. Continue to alternatively add the mixtures together until they are all gently incorporated

  9. Place the foil lines springform pan into the center of a large roasting pan. Pour the batter into the sprinform pan. Then add the hot water to the roasting pan until it come about 1/2 inch up the side of the springform pan.

  10. CARFULLY transfer the roasing pan and its contents into the preheated oven

  11. Cook for 50 - 60 minutes

  12. The inside of the cake will be damp but the top will look cooked and dry

  13. Let it cool completely on a rack before you release it from the pan. When you do release it gently peel the foil off of the sides.

To Serve

Dust with 10x sugar, garnish with berries, and serve with whipped cream if you like.

Present on plate in a thin slice, using a hot knife will render very pretty slices. Also makes an excellent midnight bite with a fork direct from the cake plate.