Chocolate Flourless Torte
Get your chocolate cherry fix in with my black forest gatue = eque torte
Ingredients
- 300g 70% chocolate
- 250g butter
- ½ tsp fine sea salt
- 5 eggs
- 200g sugar
- 150g cherries
- 100g sugar
- 100ml water
- 1 tsp corn flour
- 200ml double cream
- 200ml Creme fraiche
- 2 tbsp icing sugar
- 1 tsp vanilla extract, optional
- Roasted pistachios
- Good quality Olive oil
- Salt
Step 1
Preheat the oven to 180°C (160°C if using a fan oven) and line a 25cm cake tin with baking paper.
Step 2
Place the chocolate, butter, and salt in a bowl set over a pan of simmering water and melt gently, stirring occasionally, until smooth. Set aside to cool slightly while you prepare the eggs.
Step 3
Crack the eggs into a large mixing bowl and add the sugar. Using an electric whisk, beat on high speed for around 10 minutes, until the mixture becomes very thick and triples in volume. It should be thick enough that you can draw a figure of eight on the surface with the batter.
Step 4
Gently fold in the melted chocolate and butter mixture, making sure it’s fully incorporated and the batter is smooth.
Step 5
Pour the batter into the prepared tin and bake for 40–45 minutes, until the top is set but the centre still has a slight wobble.
Step 6
Allow to cool completely.
Step 7
While the cake bakes, cut the cherries in half and remove the pits.
Step 8
Place the water, sugar, cherries, and cinnamon stick in a pan and bring to a gentle simmer. Once it starts bubbling, let it cook for a few minutes.
Step 9
Combine the cornflour with 1 tablespoon of water, then stir it into the cherry mixture to help thicken the syrup.
Step 10
When you're ready to serve, gently whip the cream, crème fraîche, icing sugar, and vanilla together until just thickened. The mixture should be soft and not form stiff peaks.
Step 11
Slice the cake and top with a spoonful of the cream. Add the cherries and their syrup, drizzle over a tablespoon of olive oil, sprinkle with pistachios, and finish with a generous pinch of flaky sea salt.