Flourless Chocolate Torta Recipe

How to make it

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• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan.
• Line bottom of pan with parchment round; butter parchment.
• Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
• Combine 1 cup water and sugar in small saucepan.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Simmer 5 minutes.
• Remove from heat.
• Melt butter in large saucepan over low heat.
• Add chocolate and whisk until smooth.
• Whisk sugar syrup into chocolate; cool slightly.
• Add eggs to chocolate mixture and whisk until well blended.
• Pour batter into prepared pan.
• Place cake pan in large roasting pan.
• Add enough hot water to roasting pan to come halfway up sides of cake pan.
• Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.
• Remove from water bath; transfer to rack.
• Cool completely in pan.
• For ganache:
• Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat.
• Add chocolate and whisk until smooth.
• Pour over top of cake still in pan.
• Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
• DO AHEAD: Can be made 2 days ahead.
• Cover and keep refrigerated.
• Run knife around pan sides to loosen cake; release sides.
• Cut cake into wedges and serve with whipped cream.