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Bittersweet Chocolate Torte {gluten free}

This bittersweet chocolate torte comes from heaven. Heaven at the time was a small café in Tuscany Italy where we ordered coffee and innocently picked up the menu. Torta di Cioccolato–we’d like to try that. One bite and, OMG–this is incredible–I think I’ve died and gone to heaven—I must have this recipe.

Bittersweet Chocolate Torte slice

In heaven angels not only bring espresso and dessert, they have mercy on their drooling guests and quickly return from the kitchen with handwritten recipes for divine chocolate tortas.Bittersweet Chocolate Torte prep steps

Blessed and chocolate-intense, made with four simple ingredients–dark chocolate, unsalted butter, eggs and sugar—flourless bittersweet chocolate torte takes just 30 minutes to put together. Turn on the oven, melt the chocolate and butter, prep the pan, whip egg whites and yolks with sugar, fold everything together and pop in the oven. Heavenly easy.

Serve bittersweet chocolate torte naked—no whipped cream, no sauce—the same way they brought it in Bagni San Filippo. Come to think of it, we were practically naked when we sat down to torta di cioccolato bliss, with hair still wet from bathing in the village’s Fosso Bianco thermal pools.

Bittersweet Chocolate Torte Torta di Cioccolata

Bittersweet Chocolate Torte recipe details:

  • On grid paper in script, the original recipe calls for 300 grams of sugar for one torte. I’ve reduced that original amount by half. (2/3 cup is about 150 grams.) That sounds drastic, huh? Maybe, but the vote around here is for less sugar, especially with quality chocolate. For a sweeter (and slightly more gooey) torte, go with 1 cup sugar; whip ½ cup with the yolks, and ½ cup with the whites. This chocolate torta is so addicting you’ll be baking it more than just one time–experiment with both amounts of sugar.

Bittersweet Chocolate Torte cut with whole

  • Choose the best quality dark chocolate you can afford—the better the chocolate, the more heavenly (and costly) the torte. Our angel server said the pastry chef uses Perugina 70% cacao “fondante.”
  • Here in the US, Callebaut 70% bittersweet and Guittard 70% are good choices and easy to buy on Amazon. (Affiliate links.) Most recently I made this torte with an exquisite handcrafted bean-to-bar 70% from the new Ritual Chocolate factory here in Park City. Trader Joe’s 72 % cacao dark chocolate is OK—but for this recipe the flavor of their regular dark chocolate is better.

Bittersweet Chocolate Torte in pan

  • You’ll need a 2 x 9-inch cake pan because the batter rises to the very top before deflating. If you only have short cake pans, divide the batter in half, for 2 very short (thin) cakes.

Wishing you a fabulous week–get in the kitchen and cook something deliciously chocolate!

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P.S. You might want to try these heavenly vegan Chocolate Truffles made with coconut oil and dark chocolate.

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Bittersweet Chocolate Torte cut with whole
Print
Bittersweet Chocolate Torte
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Cravable, rich, decadent and flourless, this torte asserts chocolate! Use the best quality dark chocolate you can afford.
Servings: 1 (9-inch) torte.
Ingredients
  • 4 ounces unsalted butter
  • 10 ounces bittersweet chocolate (70%), chopped
  • 6 eggs , separated
  • 1/3 cup plus 1/3 cup organic cane sugar
  • 1 tablespoon cocoa powder , optional
  • 1 teaspoon powdered sugar , optional
Instructions
  1. Brush a 9 x 2-inch round cake pan with melted butter or spray generously with cooking spray. Line the bottom of the pan with parchment paper. Preheat oven to 340° F.
  2. Melt butter and chocolate in a large bowl on top of a pot of barely simmering water. Set aside but keep warm.
  3. In a clean bowl with a clean whip, whip the egg whites on medium speed until foamy. Continue beating, gradually drizzling in the first 1/3 cup of sugar until the peaks are almost firm, yet tip over just a bit. Do not whip until the egg whites are dry.
  4. Transfer to a bowl and set aside.
  5. Beat the egg yolks with the remaining sugar in the mixing bowl until the eggs are very thick and pale yellow and the mixture falls from the beaters like a “ribbon.”
  6. Fold the yolks into the butter and chocolate mixture. Gently fold in the egg whites.
  7. Pour into the prepared pan.
  8. Bake 20 to 25 minutes, until the torte is just set in the middle. The cake will rise to the top of the pan and deflate as it cools. Let cool in the pan about 2 hours.
  9. Gently invert onto a cardboard or something flat. (I use the bottom of a springform pan.) Remove the parchment paper and immediately re-invert onto a serving platter. Using a fine sieve, dust lightly with cocoa powder. If you wish, cover the center 6 ½-7 inches with something round and dust a white powdered sugar outer ring.
Recipe Notes
The batter rises to the very top before deflating—bake the torte in a tall 9 x 2-inch cake pan.

8 comments

  • This sounds fabulous. Great pictures. What a fun story too. Reply · 1 June, 2015

    • Letty

      Oh thank you all– this is one yummy torta that is for sure! Reply · 1 June, 2015

  • Your travels are always delicious. Great get with this recipe. GREG Reply · 1 June, 2015

  • This is absolutely stunning Letty – I love the way you decorated with cocoa and confectioners’ sugar! Reply · 1 June, 2015

    • Letty

      Thanks Jane. When you make it–IG it! Reply · 1 June, 2015

  • Do you think a springform pan would work? Reply · 2 June, 2015

    • Letty

      Ginny: A 9″springform pan will be perfect! Reply · 2 June, 2015

  • […] lettyskitchen.com […] Reply · 8 December, 2015

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