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Are you searching for a dessert that will leave chocolate lovers weak at the knees while also catering to those with dietary restrictions? Look no further than the decadent flourless chocolate torte! This luxurious dessert is the epitome of indulgence, boasting a rich, dense texture that melts in your mouth and an intense chocolate flavor that lingers long after the last bite.

Flourless Chocolate Torte

Looking for a fresh and delightful no-bake dessert perfect for summer gatherings? Try this easy fruit crumble recipe that brings together juicy fruits and a crispy topping, making it a crowd-pleaser for any occasion. Check out therecipes for a step-by-step guide to create this delicious treat! NoBakeDessert FruitCrumble SummerDesserts EasyRecipes HealthyTreats SeasonalBaking DessertIdeas
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Ingredients
  

1 cup (6 oz) high-quality dark chocolate (70% cacao or higher), chopped

½ cup (1 stick) unsalted butter

¾ cup granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

¼ teaspoon sea salt

½ cup unsweetened cocoa powder (plus extra for dusting)

Optional garnishes: whipped cream, fresh berries, or a dusting of powdered sugar

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9-inch round springform pan and line the bottom with parchment paper for easy removal.

    In a medium heatproof bowl, combine the chopped dark chocolate and unsalted butter. Set the bowl over a pot of simmering water (double boiler method), stirring occasionally until both are melted and combined. Remove from heat and allow to cool slightly.

      In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy.

        Stir in the melted chocolate mixture and vanilla extract into the egg mixture. Mix until smooth.

          Sift the unsweetened cocoa powder and sea salt into the bowl, folding it gently into the mixture until completely incorporated. Be careful not to overmix; you want to keep it light.

            Pour the batter into the prepared springform pan and smooth the top with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Don’t overbake!

                Remove from the oven and let the torte cool in the pan for 10 minutes, then carefully run a knife around the edge before removing the sides of the springform pan. Let it cool completely on a wire rack.

                  Once cooled, dust the top with cocoa powder or powdered sugar, and serve with optional garnishes like whipped cream or fresh berries if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10