John's Chocolate-Truffle Torte
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the batter for this one is lightened with whipped cream instead of whipped egg whites. A small but special touch? Serve the torte with a dollop of whipped cream.
- Unsalted butter, room temperature, for baking pan
- 1 pound semisweet chocolate, coarsely chopped
- 6 large eggs, room temperature
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons dark rum
- 1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)
Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.
In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and rum until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.