Valentine’s Day, roses and chocolate are all synonymous during February for love. However, roses die and get thrown away; but this flourless chocolate torte from Pastry Chef Erin O’Connell at The Blennerhassett will stand the test of time and be remembered long after the roses lose their petals.
This torte is rich and creamy – also, it’s incredibly chocolaty. This would make the perfect after-dinner treat accompanied by the decadent chocolate martini. Perfect for Valentine’s Day, Galentine’s Day or just a treat for yourself, you won’t regret this torte.
Flourless Chocolate Torte
- 4 ounces dark chocolate
- 4 ounces heavy cream
Heat heavy cream in a heavy bottomed saucepot until boiling. Pour over chocolate and let sit for 1 minute, then whisk until smooth. Let ganache cool to a thick pourable consistency.
1 # good quality dark chocolate
2 sticks butter
6 large eggs
¾ cup sugar
Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and spray with nonstick pan spray. Cover the bottom and edges of the pan with a sheet of aluminum foil.
In a double boiler, melt chocolate and butter together over medium heat.
In a medium bowl, whisk together eggs and sugar until combined. Whisk melted chocolate mixture into egg mixture and pour into prepared pan.
Set springform pan in a larger pan, and fill the larger pan with hot water till it reaches halfway up the sides of the springform pan. Bake for 25-30 minutes or until it appears dry on the top and no longer jiggles. Cool completely to room temperature.
Remove springform pan from the water bath and remove the foil.
Pour prepared ganache over the top of the torte and transfer to the fridge to chill overnight. Divide torte into 12 pieces, as this is an extremely rich dessert.
- Vanilla Vodka
- Godiva Chocolate Liquor
Shaken and poured over chocolate drizzled glass.