Flourless Chocolate Torte

Flourless Chocolate Torte

  • PRINT

SKILL LEVEL : expertPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat300
Total Fat33 g51% DV
Saturated Fat18 g90% DV
Trans Fat1 g
Cholesterol185 mg62% DV
Sodium240 mg10% DV
Total Carbohydrates35 g12% DV
Dietary Fiber2.0 g8% DV
Sugars26 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat300
Total Fat33 g51% DV
Saturated Fat18 g90% DV
Trans Fat1 g
Cholesterol185 mg62% DV
Sodium240 mg10% DV
Total Carbohydrates35 g12% DV
Dietary Fiber2.0 g8% DV
Sugars26 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • MOCHA CREAM (recipe follows)
  • 1/2 cup plain dry bread crumbs
  • 6 eggs , separated
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • 1-1/4 cups butter (2-1/2 sticks)
  • 1 cup blanched sliced almonds , toasted and ground*
  • 2 cups sugar , divided
  • 1/4 cup water

Directions

  • 1. Heat oven to 350°F. Grease and flour 9-inch springform pan. Melt butter in saucepan over low heat. Add cocoa and 1-1/2 cups sugar; stir until smooth. Cool to room temperature.
  • 2. Beat egg yolks in large bowl until thick. Gradually beat in chocolate mixture; stir in water and vanilla. Combine ground almonds and bread crumbs; stir into chocolate mixture.
  • 3. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until soft peaks form. Fold about one-third of egg whites into chocolate. Fold chocolate into remaining egg whites. Pour into prepared pan.
  • 4. Bake 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan; remove pan. Cool completely. Spread MOCHA CREAM over top. Sift with cocoa just before serving. Store covered in refrigerator. 12 servings.
  • MOCHA CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1-1/2 teaspoons powdered instant coffee dissolved in 1 teaspoon water and 1/2 teaspoon vanilla extract in medium bowl; beat until stiff. About 2 cups.
  • * To toast almonds: Heat oven to 350° F. Place almonds in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool.
Ingredients sitting on a table

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