There aren't too many dessert recipes that I make over and over again without fail, but this is definitely one of them. We have it at birthdays and engagement parties and anywhere our family and friends gather to celebrate. It's a flourless chocolate torte and it's absolutely perfect for the holidays--I start making it for Thanksgiving and don't stop until well after New Year's Eve--so when Nestlé asked me to use some of their products in a holiday treat, I remembered that people have been asking me to share the recipe on Freckled Italian for years, so I whipped another one up last night and I'm finally posting it.
This torte is super rich and luxurious, but it's incredibly easy to make and takes no time at all, giving you more time to watch holiday movies and spend time with your family. Here we go.
- 13 ounces of good quality dark chocolate (I used Nestlé Toll House Dark Chocolate Morsels but you could also use bittersweet--here's a coupon)
- 1/4-1/2 cup agave nectar (depends on the sweetness of your chocolate)
- 1/2 cup plus 1/8 cup water
- 1/2 pound (2 sticks) softened butter (plus a tablespoon or so to grease your pan)
- 6 eggs
- Optional: a couple ounces of white chocolate chips, melted and drizzled; slivered almonds; rasberries
- Preheat the oven to 350.
- In a saucepan, bring water and agave nectar to a boil. Turn heat down to low and add the chocolate, stirring constantly until melted and smooth.
- Add the butter to the chocolate mixture and stir gently until melted.
- In a separate bowl, gently combine the eggs (don't whip them--you want to combine the yolks and whites as gently as possible to keep them with as little air as possible).
- Slowly pour the eggs into the chocolate and butter mixture and gently fold until combined.
- Pour the batter into a buttered cake pan (cover the bottom with parchment paper and bake in a water bath at 350 for 45 minutes--I just get a big sheet pan and place the cake pan on top of it, then slowly pour water into the sheet pan.
- Place the cake onto a platter (it helps to freeze the cake for a few hours so it pops right out), and garnish with white chocolate drizzle, slivered almonds, and/or fresh raspberries.
This post is brought to you in partnership with Nestlé.