Chocolate Torte RecipeThis heavenly melt in the mouth flourless Chocolate Torte Recipe (Sokolatenia Torte) is an easy recipe to follow which will amaze your family and friends. This is the perfect treat for the perfect special occasions!
What is a Torte?
You will invariably come across Torte and cake recipes in various books wondering what they are and how do they differ. The answer is fairly simple, Tortes are flourless cakes whilst cakes are flour based.
As this Chocolate Torte Recipe (Sokolatenia Tourta) is flourless, it is perfect for those with Gluten sensitivity.
The secret to this Chocolate Heaven lay in its preparation.
Aeration, Aeration and Aeration!!
Start by making an aerated egg white mixture. Continue by adding repeatedly small portions of it to the flourless mixture for extra aeration.
Follow the steps in my recipe below and prepare a Souffle-like Chocolate Heaven.
How does one achieve an aerated consistency?
You may ask, why would I need to whisk the egg whites and why not add them as they are into the mixture?
This flourless Chocolate cake uses the aeration provided by the whisked egg whites. In fact, most recipes for Souffles and spongy cake cake call for whisked egg whites. Whisking allows small air bubbles to form which in turn incorporate air that will eventually lift the mixture.
Aeration is also provided by the addition of many small portions repeatedly of the melted chocolate and of the beaten egg whites.
Separating eggs
Make sure you have separated the egg whites from the egg yolks properly. Set aside two bowls, one for the egg whites and one of the egg yolks. Crack the egg in half and glide the egg yolk between the cracked egg shells whilst allowing the egg white to slip into one of the bowl. Repeat the process until there is no egg white left.
If the eggs are not separated properly, even the slightest bit of egg yolk present within the egg whites will prevent them from becoming fluffy.
Whisking and tips
Important tips:
- Allow the eggs to reach room temperature before you embark on any kind of whisking.
- Make sure you have separated properly the eggs whites from the egg yolks with no sign of egg yolk in your egg white mixture.
- Use a large enough bowl to first and foremost accommodate the egg whites but also to allow enough air to enter the mixture.
- Egg whites can increased 8th to tenfold of their size.
- Clean your equipment, whisk and bowls, so that no grease is present. You can wash them with white vinegar and rinse them with warm water.
You can either whisk the egg whites with a balloon whisk, an electric stand mixer or a hand mixer. The perfect choice would be a balloon mixer , as you see most chefs using, as it adds the desired amount of air into the mixture. I do use a ballon whisk at times too . I must warn you though , that the whole whisking process will require both sufficient time but also enough energy from your part. I would recommend you try a hand elector mixer as it adds just the right amount of air and it easy and light to use.
Take a large bowl, and add the egg whites. Make sure the bowl is large enough so that enough air can be added during the process.
Now, whisking the egg yolks may seem very easy, in fact extremely easy, though the secret lays knowing when to stop.
Do not be disdained, it is easy to know when to stop. All you have to do is pay close attention to the egg whites.
Start the whisking process in low to medium speed until the eggs whites become fluffy. Turn up the speed, to high speed, and pay attention to the egg mixture.
This recipe calls for soft peaks, ie the egg white mixture will form peaks which will drop slightly when you remove the whisk from the mixture. This soft peak consistency will allow the mixture to be folded into other ingredients.
Over-whisking egg whites will result into a dry, grainy mixture that will simply fall apart.
What I can I serve this Chocolate Torte with?
This Chocolate Torte can be enjoyed on its own. You can also serve this with whipped cream, ice cream, fruits, caramelised nuts
How can I store the Torte?
You can enjoy this Chocolate Torte for up to 3-4 days in the fridge.
