21 Club Flourless Chocolate Torte

4.00 (4)
⏱ 90 mins 🍽 10 serving(s) 🏷 Dessert

This indulgent flourless chocolate torte originates from the renowned 21 Club in New York City. It is an intensely rich dessert made with semisweet chocolate, eggs, and butter, finished with a smooth chocolate glaze. The torte requires chilling overnight before serving cold in thin slices. Perfect for chocolate lovers, it serves 10 people and takes about 90 minutes to prepare, not including chilling time.

21 Club Flourless Chocolate Torte

Ingredients

  • 1 cup unsalted butter
  • 8 ounces semisweet chocolate, chopped
  • 5 large eggs
  • 1/4 cup sugar
  • 1/3 cup dark corn syrup
  • 3/4 cup whipping cream
  • 8 ounces semisweet chocolate, chopped
  • 1 1/2 tablespoons unsalted butter, room temperature
  • 1 1/2 tablespoons light corn syrup

Method

  1. Begin by heating your oven to 350°F.
  2. Grease a 9 inch cake pan with 2 inch sides and dust it with flour.
  3. Place a piece of parchment paper to line the pan's base.
  4. Shake the pan to coat it with flour, then discard any surplus.
  5. In a medium saucepan, gently melt the butter and chocolate together, stirring until combined.
  6. Set this chocolate mixture to one side.
  7. In a large bowl, use an electric mixer to whip the eggs with the sugar until they thicken slightly.
  8. Pour in the corn syrup and continue beating until the mixture forms ribbons that fade slowly.
  9. Carefully fold the melted chocolate into the egg mixture until just incorporated.
  10. Transfer the batter into your prepared cake pan.
  11. Bake for about 1 hour, or until a knife inserted into the centre comes out clean.
  12. Allow the cake to cool fully while still in the pan, placed on a wire rack.
  13. Turn the cooled cake out onto a 7 1/2 inch cardboard circle.
  14. Remove the parchment paper lining.
  15. Position the cake, still on its cardboard, on a rack over a cookie sheet.
  16. To make the glaze, heat the cream in a saucepan until it just begins to simmer.
  17. Lower the heat.
  18. Add the chopped chocolate and stir continuously until it has melted.
  19. Take the pan off the heat and let the mixture cool slightly.
  20. Whisk the butter and corn syrup into the chocolate glaze.
  21. Pour the glaze over the cake, using a spatula to coat the top and sides evenly.
  22. Place the glazed cake in the refrigerator to set overnight.
  23. The cake can be made up to 3 days in advance. keep it covered and chilled. Slice when ready.
  24. Serve the torte chilled.

Nutrition (per serving)

Sodium74400 mg

Recipe details

CategoryDessert
Authoryooper