This Valentines Day, celebrate with a delicious and elegant recipe for my Flourless Dark Chocolate Torte. This classic flourless cake gets a twist with the addition of a splash of Free Form Cabernet Sauvignon. This red wine adds a nice smokiness and sweet fruity flavour that perfectly complements the dark chocolate.
Recipe in collaboration with Okanagan Crush Pad.
A Dessert For Chocolate Lovers
There aren’t too many desserts that are better than a chocolate cake, especially on Valentine’s Day. This Flourless Dark Chocolate Torte is naturally gluten-free, so it can be enjoyed by many people. The secret addition to this Flourless Dark Chocolate Torte is a splash of Free Form Cabernet Sauvignon which adds a slight hint of smokiness and berry flavour to this cake. It is totally optional, but I really enjoy the flavour!
A Few Tricks to Make the Perfect Flourless Dark Chocolate Torte
This Flourless Dark Chocolate Torte recipe comes together in just 20 minutes, but there are a few key baking tricks that I follow to ensure the best cake possible:
- Line the pan with parchment paper- there is nothing worse than baking a cake and it getting stuck to the pan. Take the time to butter and line the baking dish fully with parchment paper– you will thank yourself later!
- Don’t scald the chocolate- when melting chocolate over a double boiler, you may have a tendency to want to melt it fast. However, take your time and let the steam from the water gently melt the chocolate to preserve it’s best flavour!
- Splurge on the best chocolate you can find- since chocolate is the main ingredient in this recipe, spend a bit extra and get the best quality chocolate you can. I used Ghirardelli chocolate in this recipe.
Happy Valentine’s Day!
I hope that you enjoy this Flourless Dark Chocolate Torte recipe this Valentine’s Day, or any other day of the year! You can purchase a bottle of the Free Form Cabernet Sauvignon online from Okanagan Crush Pad.
Flourless Dark Chocolate Torte
- ½ cup 4 oz. high-quality dark chocolate, finely chopped
- ½ cup unsalted butter at room temperature
- ¾ cup sugar
- ½ teaspoon sea salt
- 2 tablespoons Free Form Cabernet Sauvignon
- 3 large eggs
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- Preheat oven to 375°F. Place the oven baking rack in the center of the oven.
- Butter an 8-inch round cake pan. Line the bottom and sides of the pan with parchment paper and butter the paper to ensure the cake will come out of the pan easily once baked.
- Place a heat-safe glass or metal bowl over a pot of barely simmering water to create a double boiler. Add the chopped chocolate to the bowl along with the butter. Stir until the chocolate and butter are melted and a smooth chocolate mixture forms.
- Remove the bowl from the double boiler and whisk the sugar, salt, and wine into chocolate mixture until smooth.
- Add the eggs to the bowl, one at a time, whisking until each egg is incorporated before adding another one.
- Sift the cocoa powder and baking powder over chocolate mixture and whisk until just combined.
- Pour the cake batter into the prepared cake pan and use a spatula to smooth out the top. Bake the cake in center of the oven 25-30 minutes, or until top has formed a crust (similar to a brownie) and the edges of the cake are a slightly darker brown.
- Cool the cake in the pan for 5 minutes, then invert the cake onto a serving plate. Remove the parchment paper and let the cake cool for 1 hour.
- Slice the cake and serve with a glass of Free Form Cabernet Sauvignon. Enjoy!