A thick slab of indulgent Flourless Dark Chocolate Torte pairs perfectly with a drizzle of fresh strawberry coulis.
You know those incredibly fancy restaurants, usually small plates style, that serve the most beautiful food you’ve ever seen in your life? So beautiful is this food that you only feel slightly bad for whipping out your phone to take a photo in a high-class place. The food just screams to be photographed. And eaten.
When I think of places like that, this flourless dark chocolate torte doesn’t seem so out of place. It seems almost natural that it would be there, written on the dessert menu in small, fancy writing, next to a slightly outrageous price. This is high praise.
The rich dark chocolate that makes up the majority of the cake is like a moody cocoa kiss for the tastebuds. With a texture akin to a hand-crafted chocolate truffle, you can’t go wrong with a slice. After all, someone may give you a sideways look for eating five truffles in a row, but eating one slice of cake the size of five truffles? Nah.
But if you think that this dark chocolate torte is the epitome of desserts, it gets better. To balance out the powerful chocolate flavours, this torte is paired with a balsamic strawberry coulis to add a subtle fruit layer to the plate. A small drizzle is all you need, unless you’re like me, in which case I liberally bathed my slice in it. Hey, it’s fruit so it’s healthy, right?
When serving, remember that like those aforementioned fancy restaurants, your guests only need a small slice. Thanks to the sheer largeness of this dark chocolate torte and the small serving sizes, you can easily feed 10-15 people.
Take it from one of my guests, my friend Rachael, who said in between bites, “This is the best thing I have ever tasted.”
Total Cost = $11.56 (Budget breakdown below recipe)
- ½ cup water
- ⅛ tsp. salt
- ¾ cup granulated sugar
- 18 oz. pure dark or bittersweet chocolate, chopped
- 1 cup salted butter, cut into small cubes
- 3 eggs and 3 egg whites
- 1 pint fresh whole strawberries, de-stemmed
- ¼ cup granulated sugar
- 2 tbsp. water
- ½ tsp. balsamic vinegar
- 2 tbsp. water
- 1 and ½ tsp. cornstarch
- Preheat oven to 300 degrees. Line a 9" round cake pan with parchment paper, letting it hang over the sides.
- In a small saucepan over medium heat, mix water, salt and sugar until completely dissolved. Set aside.
- In the microwave, melt chocolate on level 5 heat for 45 seconds at a time, stirring in between. Once chocolate is mostly melted with a few chunks left, remove and keep stirring until everything is smooth.
- Immediately pour chocolate into a large bowl and beat in the cut butter pieces a few at a time until all are completely melted and combined. Add the hot sugar water, then beat in eggs one at a time.
- Pour the batter into the prepared pan. Using a larger round pan (I used a 10" one), fill it with boiling water until ⅓rd full, then place the torte pan into the water bath. Ensure that the boiling water reaches halfway up the sides of pan; add more if necessary.
- Bake torte in water bath in preheated oven for 33-36 minutes. The centre may looked slightly wet and unbaked when done. Allow torte to cool on counter, then cover pan with tin foil and refrigerate overnight.
- While the torte is baking, in a medium saucepan over medium heat combine strawberries, sugar, 2 tbsp. water and balsamic vinegar. Bring to a simmer, then reduce heat to medium low and cover, simmering for 15 minutes.
- In a small bowl, whisk 2 tbsp. water and the cornstarch until thoroughly combined. Add cornstarch mixture into strawberry mixture and cook 2 minutes to thicken. Remove from heat.
- Pour mixture into a blender and pulse until smooth. Allow steam to escape if necessary. Strain if desired, then pour into a jar and refrigerate.
- To assemble, remove torte pan just before serving and unwrap from parchment paper. Carefully flip the torte over so it is upside down. Cut into slices and drizzle with strawberry coulis.
Recipe adapted from All Recipes for the torte and the coulis.
1/2 cup water = FREE
1/8 tsp. salt = $0.01
3/4 cup granulated sugar = $0.13
18 oz. pure dark or bittersweet chocolate = $7.50
1 cup salted butter = $0.96
3 eggs and 3 egg whites = $0.90
1 pint fresh strawberries, de-stemmed = $2.00
1/4 cup granulated sugar = $0.04
2 tbsp. water = FREE
1/2 tsp. balsamic vinegar = $0.01
2 tbsp. water = FREE
1 and 1/2 tsp. cornstarch = $0.01