Flourless Chocolate Cake: Torta di Cioccolato

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Minestrone

Rated: 4 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
45 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: 30 min
Cook: 45 min
Total:: 1 hr 25 min

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Ingredients

6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting

Directions

Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.

Transfer the cake mixture to a mixing bowl and set aside.

Preheat the oven to 375 degrees F.

Butter and flour a 9-inch round cake pan.

In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

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Comments & Reviews

recipe Flourless Chocolate Cake: Torta di Cioccolato
Heather Gildford, MT 11-10-2009
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TRUE ITALIAN and CAN BE MADE KOSHER
Rated: 5 stars out of 5

For all of you freaking about the "kosherness" of this dish: IT CAN BE MADE KOSHER!!!! Simply dust the pan with cocoa... powder instead of all purpose flour. You will get the SAME result....and your cake won't be partially white. :) This is a TRUE Italian recipe - most have a stronger liquor flavor than Americans are used to. If you don't want as strong a flavor, cut the liquor with water OR substitute for something like Bailey's, Kahlua, etc. Read more
recipe Flourless Chocolate Cake: Torta di Cioccolato
Susan Sparta, NJ 10-20-2009
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Now that's a good chocolate cake, YUM!
Rated: 4 stars out of 5

Mario has once again made me a hero! This dessert was a smash for family tonight. Not too difficult but next time, I will... cut back on a liquour...I used chocolate coconut liquour from the islands instead of rum, yum! I also warmed each serving and added a scoop of ice cream and fresh blackberries. The nuts are what makes this a great cake. loved it! Read more
recipe Flourless Chocolate Cake: Torta di Cioccolato
Pam NORTHVILLE, MI 07-26-2009
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Winner! Try using Kahlua...for A Decadent Dessert
Rated: 5 stars out of 5

Easy to do.I used Kahlua instead of Rum. Tasty. Very rich and got rave reviews. Cuts like cheesecake. Bonus! It's Dairy... Free! Gluten Free! Perfect for the hubby with his special dietary needs. I added a scoop of ice cream for those who are not, and dairy free for the hubbs. Grind almond in the Magic Bullet or processor. Read more
recipe Flourless Chocolate Cake: Torta di Cioccolato
RAFAEL BRADENTON, FL 06-08-2009
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Five (5) stars...
Rated: 5 stars out of 5

This cake is so easy to make and guaranteed your guests will think you worked hours on it! Typical Italian dessert, not to... sweet and perfect texture for an evening snack. Read more
recipe Flourless Chocolate Cake: Torta di Cioccolato
jill redwood city, CA 11-24-2008
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wonderful cake!
Rated: 5 stars out of 5

This is so good, loved by everyone. Very rich,decadent and chocolate heaven. I am gluten intolerent, so I used some of the... cocoa instead of flour for pans. This would make it kosher for passover as well.Read more
recipe Flourless Chocolate Cake: Torta di Cioccolato
Anonymous 07-27-2008
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So rich, so awesome
Rated: 5 stars out of 5

I knew as soon as I saw it being made, I had to try my hand at making this. It's so easy... and forgiving! It's seems... like I've abused the timing and ingredients each time in some way and it still comes out PERFECT every time! Yes, it's going to taste like rum... that's why rum is in there in the first place. Because I'm not a fan of almonds and it seemed like a logical substitution, I've been using a slight variation on my part: roasted hazelnuts (crushed). I like to joke that it's perfect for breakfast... eggs, coffee, booze... what more could you ask for? ;)Read more