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Flourless Chocolate Torte



The decadence of this rich chocolate, fudgy cake with cherries is the perfect dessert aphrodisiac to end a meal.



  • 12 oz bittersweet chocolate
  • 3 cups butter
  • 12 eggs, separated
  • 1-1/4 cup sugar, plus more for dusting pan

Cherry foam

  • 1 cup puréed cherries (pitted fruit blended completely smooth)
  • 3 Tbsp corn syrup
  • 4 Tbsp water
  • 1 sheet of gelatin

Praline Powder

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 tsp lemon juice


Preheat oven to 325. In a 9-inch springform pan, butter bottom and sides of pan. Dust lightly with sugar. Melt chocolate and butter in a bowl over a pan of simmering water to melt. Remove from heat.

In a separate bowl, whisk egg yolks and sugar until smooth. In another bowl, whip egg whites to soft peaks.

Whisk chocolate into egg yolks. Lighten with a third of the egg whites. Completely fold in the rest of egg whites. Pour batter into pan and bake 40 to 45 minutes or until top cracks.

Cherry foam

Pass fruit purée through a sieve until COMPLETELY smooth. Combine purée, corn syrup, and water in a saucepan. Soften gelatin in cold water. Add softened gelatin to warm purée and stir until melted. Cool and pour into a siphon compressor with 2 air cartridges. Chill and shake well.

Praline Powder

Cook all ingredients until amber. Cool on a piece of parchment or a Silpat. Crush when cool.