Flourless Dark Chocolate Torte
This rich, decadent cake is gluten free and the perfect dessert for any celebration. If you are a chocolate lover, you are going to fall in love with this cake after one bite. Match the decadence of this cake with a glass of PEJU Fifty / Fifty and indulge in a lavish pairing.
8 oz 55% Valrhona Dark Chocolate
8 oz 100% Valrhona Dark Unsweetened Chocolate
¾ cups of water
6 oz granulated sugar
9 oz soft unsalted butter
1 tbsp of vanilla extract
2 oz of PEJU Late Harvest Zinfandel, Delicias (optional)
6 large eggs
3 oz granulated sugar
Prepare a 10-inch cake pan by first spraying with Vegeline. Then place a round parchment paper to cover the center and sides of the pan. Spray the parchment paper again very well.
Cut the chocolates into small pieces
Bring the water and the 6 ounces of sugar to a boil. Remove from the heat and add the chocolate; stir with a whisk until the chocolate is melted and completely incorporated. Add the vanilla and wine. Stir until well incorporated.
In small pieces, add the butter to chocolate mixture and stir until melted while making sure that the mixture looks well incorporated and silky. If looks broken (when your batter begins to curdle and become lumpy), add a little more warm water and stir until shiny. Set aside a room temperature.
In a separate bowl whip the eggs with the 3 ounces of sugar at high speed for about 3 minutes. The mixture should be light and fluffy. Do not whip to maximum volume, incorporating too much air will make the finished torte crumbly.
Using a pastry spatula very gently, fold the melted chocolate into the egg mixture to combine, making sure not to over mix.
Pour the batter into the prepared torte mold. Place the mold into a Bain Marie*.
Bake at 300 degrees for about 45 minutes to an hour or until the torte feels tender but make sure not to overcook.
Uncover the torte and let cool at room temperature. Refrigerate until needed. It can also be freeze for a future use.
Garnish with seasonal berries and vanilla Chantilly if desired.
*To make a Bain Marie, place the torte mold into a larger baking pan and fill the baking pan with water so it comes to about 1/3 of the torte mold. Completely cover pan with parchment paper and aluminum foil and transfer to oven.