It must be the Valentine’s recipes in the magazines I subscribe to because I recently felt compelled to make a flourless torte, sugar free, gluten free, and Slightly Indulgent. This torte took me back in time…
A Little History
In my early 20′s I worked in an upscale diner and literally begged the head chef to teach me to bake the desserts. He finally showed me how to make the flourless chocolate roll filled with real whipped cream – I went home after work to a tiny shared kitchen and practiced it over and over until it was perfect.
Over a decade later, I’m still fanatically baking – only SS&GF style.
The Taste
If you’re looking for the ultimate Death By Chocolate experience, this isn’t it. It’s lighter than many tortes as it uses only 4 tablespoons of butter and cocoa powder instead of melted chocolate. There’s no heavy cream in my version, either.
If, on the other hand, you’re looking for a healthier Slightly Indulgent, sugar free, gluten free chocolate dessert that is flavorful, moist, and light, rest assured that you can serve this torte with confidence. Heck, you can even have seconds without feeling too bad about it. This flourless chocolate torte is utterly divine. I found myself using the back of my fork to gather every luscious morsel.
Important Pointers
The key to a good, flourless torte is perfectly whipped egg yolks and whites. Here’s what to look for when you’re cooking:
- The egg yolks will thicken and turn light yellow. When your beater run through the yolk it should take a couple seconds for the trail to disappear. They won’t remain this consistency once you add the agave.
- The egg whites should be whipped to soft, not stiff peaks. Whites that have been whipped to stiff peaks are difficult to incorporate without deflating them.
Soft Peaks? Stiff Peaks? Over beaten?
Some day I’ll do an illustrated tutorial on this, but here are the basics:
- Egg whites are at the soft peak stage when you pull your beaters out and the egg whites form a peak and the top falls back on itself. You can see a picture of egg whites whipped to soft peaks here.
- You’ve reached the stiff peak stage when the egg whites form a peak and the top stands straight up.
- Over beaten egg whites won’t form a peak of any kind and are kind of clumpy when you lift your beaters out. Throw them out and start over. I’ve tried to use over beaten egg whites hoping that maybe, just maybe, it would work just once. It never does.
- Watch very carefully – egg whites go from soft peaks to being over beaten quickly.
Looking for more flourless recipes? Shirley from Gluten Free Easily is the Queen of all things flourless. Take a peek at some of her creations:
- Flourless, Gluten Free Pizza
- Flourless, Gluten Free Chocolate Cake
- Flourless, Gluten Free Chocolate Banana Honey Walnut Cake
What are your best tips for perfectly beaten egg whites and yolks?
Reminders
Monday is the start of a 6 week stint of give-aways at SS&GF so check back regularly. Next week you’ll have a change to win a $50 Shopping Spree from iHerb.com.
Also, January’s Gluten Free Progressive Dinner starts on Monday – we’ll be sharing soups and stews that will warm your bones without adding any meat to them.
This is linked to Finer Things Friday at The Finer Things in Life and Hoosier Homemade’s Valentine’s Day Party.
Ingredients
- 2 tablespoons hot water
- 1 teaspoon instant espresso powder
- 5 tablespoons unsalted butter, divided
- 4 large free-range eggs, separated
- 1/2 cup agave nectar, divided (I use Wholesome Sweeteners)
- 1/2 cup cocoa powder, sifted, plus extra to garnish
Instructions
- Preheat oven to 350 degrees F. Very generously grease a 9 inch springform pan with 1 tablespoon of butter. (If you don’t grease the pan well, your torte will stick to the edges. )
- Mix hot water and espresso powder. Set aside. Melt remaining 4 tablespoons of butter and set aside.
- In a medium bowl or the bowl of your stand mixer, beat egg yolks until thick and light yellow in color, about 5 minutes. Your beaters should leave a trail in the yolks for a couple seconds before the yolks meld back in. Gradually add 1/4 cup agave to yolks and beat for several more minutes. Add half of cocoa powder and stir in with a spatula. Once it starts to incorporate, add remaining cocoa powder. Continue stirring with spatula, scraping sides as needed. When cocoa is mostly incorporated, add espresso water and melted butter. Mix on medium speed with beaters until smooth.
- In a large mixing bowl, beat egg whites on medium speed until they are almost at the soft peak stage. Gradually add remaining 1/4 cup agave and beat until soft peaks form. Add 1/4 of the egg whites to the chocolate mixture and stir in well. Don’t worry about deflating them – this will lighten the chocolate mixture enough to allow you to fold in the remaining egg whites.
- Fold in half of the remaining egg whites, resisting the temptation to stir. Once the are mostly incorporated, add remaining egg whites and continue folding until batter has a consistent color.
- Turn into well buttered springform pan and gently place in the center of your oven. Bake for 18 – 22 minutes until the center is set. Let cool on a wire rack for 15 minutes. Using a thin metal spatula, loosen the torte from the edges of the pan and remove the outer ring. Serve warm or slightly chilled.
- You can make this the day before and serve the following day. Let torte sit at room temperature before serving.
Enjoy!
Fayinagirl
posted on January 14, 2010 at 8:46 pm
Amy,
You’ve got some serious baking skills, sweetie! Never cease to amaze me!
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Lauren
posted on January 14, 2010 at 8:46 pm
Oh my goodness. I’m melting looking at that. Its… its… gorgeous. I need some of this, preferably in my mouth – About now, please =D.
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Iris
posted on January 14, 2010 at 8:53 pm
Mmm…I love the idea of this!
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gfe--gluten free easily
posted on January 15, 2010 at 5:56 am
What a beautiful flourless chocolate torte! I love your lighter version. Can’t wait to try it. Just need to get myself to the grocery store and stock up on eggs. I’m down to two–gasp! I enjoyed hearing about how you learned to make flourless chocolate rolls, also. We all have a rich history (accidental pun there) in our baking, and I always enjoy hearing how other folks came to where they are in their baking/cooking life.
Now, thanks so much for your very, very sweet, generous words and link love. I don’t know that I’m the queen, but it does make sense to me from a gluten-free easily (gfe!) standpoint. Lots more flavors/taste popping out because there are less “fillers” blocking them, too.
Thanks so very much, Amy! Sure wish I had more eggs on hand so I could make this beauty … soon, very soon!
Shirley
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Aubree Cherie
posted on January 15, 2010 at 7:07 am
Whoa, this looks amazing!
I’m especially glad for your section on egg beating and how they should be. I’ve been wanting to try some recipes that use these techniques but was afraid to try them. I might just conjure up the courage now!
~Aubree Cherie
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Amy Reply:
January 15th, 2010 at 7:54 am
@Aubree Cherie, Don’t worry about messing up – I learn more from my mistakes than from my successes. It’s just a matter of assessing what went wrong and readjusting. I’d love to hear about your results.
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Katrina (gluten free gidget)
posted on January 15, 2010 at 7:53 am
Excellent tutorial on beating eggs. Thanks for all the tips and tricks. Now if only I had a springform pan…..
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Amy Reply:
January 15th, 2010 at 8:04 am
@Katrina (gluten free gidget), I have about 12. If you were closer, I’d give you one. Try a regular cake pan lined with parchment paper or make it in souffle cups for a stunning individual presentation. There’s always a work around.
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Alta (Tasty Eats At Home)
posted on January 15, 2010 at 8:36 am
This sounds delicious! Of course, because it’s lighter, and because you told me I could, I’d TOTALLY have seconds. Two really BIG helpings. And that might be an issue.
Great job, and good tutorial on beating egg whites.
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Amy Reply:
January 15th, 2010 at 8:51 am
@Alta (Tasty Eats At Home), I love seconds. Honestly. It’s probably a downfall of mine, but I get a lot of joy from just a little more. Sometimes I take a smaller first helping just so I can have seconds. I hate to admit it but I often eat less dinner just so I can have more dessert.
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Dee Merritt
posted on January 15, 2010 at 9:15 am
This looks great Amy – wondering if I could substitute my Teeccino coffee alternative for the instant espresso powder?
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Amy Reply:
January 15th, 2010 at 9:43 am
@Dee Merritt, The espresso powder just enhances the chocolate flavor. If your Teeccino coffee alternative will do the same thing, I’m sure it would work.
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Winnie
posted on January 15, 2010 at 10:06 am
This looks really lovely Amy!
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Maryam
posted on January 15, 2010 at 10:31 am
This is the most healthiest Chocolate recipe I ever found thanks!!
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MaryMoh
posted on January 15, 2010 at 10:51 am
Very lovely non-gluten cake. Looks moist and delicious.
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Jenna
posted on January 15, 2010 at 1:30 pm
That’s it. I’m sunk.
I’ve held off on buying Agave syrup for almost 6 months now – sticking to honey, raw sugar, and using up the last of a LARGE bulk buy of brown sugar and a bit of the white. Some spenda my mom bought me as well. But drat it… this looks too good to pass. Onto the grocery list it goes for this weekend, and who knows – my wedding anniversary is at the end of the month, perhaps I can get a healthy sweet treat into my husband!
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Amy @ Finer Things
posted on January 15, 2010 at 2:11 pm
Again, Amy. You put so much effort into your food preparation. I’m impressed!
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Sandy Gillett
posted on January 15, 2010 at 3:20 pm
This is beautiful Amy. Thank you for the tutorial. I can’t wait for Monday – the give away is so much fun and the Progressive Dinner – I am anticipating all the wonderful soup and stew recipes.
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Kimi @ The Nourishing Gourmet
posted on January 16, 2010 at 12:22 am
Wow! This is actually a frugal dessert too! Looks delish.
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Janice
posted on January 16, 2010 at 1:23 am
looks fantastic, I don’t have to feel guilty about eating this flourless chocolate torte
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Beatrice
posted on January 16, 2010 at 8:28 am
Coffee plus chocolate is such a great combination — this sounds (and looks) really good!
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Jenn AKA The Leftover Queen
posted on January 18, 2010 at 12:49 pm
Looks great, Amy! I love cakes like this! Perfect for a V-Day treat for your sweetie!
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my year without
posted on January 20, 2010 at 3:08 pm
Hi Amy!
This looks so easy and I love the very few ingredients! I also love your attention to detail including helping out those of us who don’t know the first thing about beating egg whites!
I have pretty much strayed from using agave because of the high fructose content, but I think honey or brown rice syrup might be doable replacements, don’tcha think?
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Amy Reply:
January 20th, 2010 at 5:33 pm
@my year without, I’d try a neutral or light flavored sweetener. Brown rice syrup would add an earthy quality – I am not sure it would work well. You can try it and see what you think.
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my year without
posted on January 20, 2010 at 5:46 pm
Oh, good point. I haven’t used rice syrup in a long time anyway. Hmm, I may try honey.
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My Man's Belly
posted on January 26, 2010 at 7:02 pm
This looks delicious and not nearly as deadly my usual recipe
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Diane {createdbydiane.blogspot.com}
posted on February 1, 2010 at 1:21 am
Looks great! I’m going to make it as well as pass the recipe to a friend who needs gluten free recipes
I linked up with Hoosier Homemade too and hope you have a chance to stop by.
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Liz@HoosierHomemade
posted on February 1, 2010 at 7:35 am
Yum! You know I love chocolate. Thanks so much for joining in the fun at the Valentine Party! This would make a very special treat for your sweetie!
~Liz
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MANDA HILL
posted on September 20, 2010 at 4:48 pm
I am a low-carber (atkins actually), and i just made this recipe tonight! I substituted xylitol for the agave and it worked great! I’ve been craving chocolate CAKE and this really hit the spot! LOVE the texture of this!
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Rochelle
posted on December 5, 2010 at 10:41 pm
I made this twice, and it turned out great both times! I brought it to the family Thanksgiving dinner for me (sugar free), my sister (dairy free) and cousin (wheat free) and it got very high compliments. Thanks for sharing!
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Missie
posted on March 21, 2011 at 1:16 pm
Can you use something else instead of the butter and espresso. I would really like to make this cake trying not to eat sweets and it looks good
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Amy Reply:
May 30th, 2011 at 5:58 pm
@Missie, Try coconut oil or non-hydrogenated vegetable oil instead of the butter. And you can just leave the espresso out. It enhances the chocolate flavor – you can’t taste it.
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Nana Rogers
posted on March 21, 2011 at 3:52 pm
Amy I LOVE your recipes and help.
Thank you!!
(from the bottom of my bottom, It’s bigger than my heart. ;P)
Even DH has been eating my treats. Wants his too so still have regular flour in the house. Just don’t bake with much plain regular flour and sugar. lol I’ve been mixing his too. HA ha (shhhh)
I’ll have him SF/GF soon.
Thanks again for everything!
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Peg4Jesus7
posted on March 22, 2011 at 3:55 pm
Wow, you are an inspiration to me! Sugar-free, carb-free and 40 lbs. lighter is where I’d like to be, and stay. So HARD to maintain. I’m glad I found your blog; will be perusing the recipes! Thanks and many blessings! -Peg
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Brandie G.
posted on March 24, 2011 at 8:01 pm
This is a great recipe. My son (age 10) has been begging for a sweet chocolate treat and this was a winner!
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Livin'4Him
posted on June 3, 2011 at 10:43 pm
First of all, thank you for all the wonderful recipes you’ve posted! I am so glad I found your website as I am learning to bake GF and SF. I have a quick question. I made this recipe w/out the espresso and used stevia instead of agave nectar. It didn’t turn out as it sounded like it should in your recipe. I know I must have made a mistake w/the stevia. Have you used stevia in this recipe before? Thank you for you help!
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Amy Reply:
June 4th, 2011 at 2:43 pm
@Livin’4Him, Yes, substituting stevia wouln’t produce the same results. Stevia functions differently than agave in baking so you’d have to rework the recipe, something that I haven’t done.
Hugs,
Amy
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