Flourless Chocolate Torte
Oven 375°F. Lightly grease a metal 8" round cake pan; cut parchment to fit, grease it, and lay it in the bottom of the pan.
Microwave
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
8 tablespoons (113g) unsalted butter, room temperature
until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. Transfer to a mixing bowl.
Stir in
3/4 cup (149g) granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon King Arthur Pure Vanilla Extract, optional
Using 1 teaspoon espresso powder will enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add
3 large eggs
beating briefly until smooth. Add
1/2 cup (42g) Dutch-process cocoa
and mix just to combine. Spoon the batter into the prepared pan.
Bake 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
Remove from oven; cool in the pan for 5 minutes.
Loosen the edges of the pan with a table knife or nylon spreader, and turn cake onto a serving plate. The edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To make the glaze, place
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
in a heatproof bowl. Heat
1/2 cup (113g) heavy cream
until it's not quite at a simmer, but showing fine bubbles around the edge. Pour it over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.