A newspaper colleague asked about recipes for a flourless chocolate torte. We heard from Tanya Staubes of Mount Pleasant, who recommends this recipe from a 1997 “Southern Living Cooking School” cookbook.
“I have made it many times and it is quite good,” Tanya reports.
However, she does note that the recipe name is misleading because the crust is made from crushed cookies, which have flour in them, and vanilla wafers also are used in the batter.
So if you're gluten-free, this recipe is not for you or would need to be modified. Or skip ahead to the second recipe.
FYI, Tanya uses Keebler Fudge Stripes cookies for the crust.
(Not Quite) Flourless Chocolate-Almond Torte
Makes 8 to 10 servings
1 stick (1/2 cup) butter or margarine, cut into pieces
1 (8-ounce) package semisweet chocolate squares, chopped
12 fudge-covered shortbread cookies, finely crushed
3 tablespoons slivered almonds
6 vanilla wafers
¾ cup granulated sugar
4 large eggs
½ teaspoon almond extract
3 tablespoons confectioner's sugar, divided use
1 cup whipping cream
Garnishes: chocolate curls, fresh mint sprigs
Combine butter and chocolate in a 1-quart liquid measuring cup; microwave at HIGH 1 minute or until melted, stirring once. Let stand 15 minutes.
Press crushed shortbread cookies evenly into bottom of a greased and floured 8-inch springform pan.
Process almonds, vanilla wafers and granulated sugar in a food processor until finely ground, stopping once to scrape down sides. Transfer to a bowl.
Add eggs, one at a time, stirring just until blended after each addition. Stir in chocolate mixture and almond extract.
Pour into prepared crust.
Bake at 325 degrees for 40 minutes or until set; cool completely.
Remove sides from pan and sprinkle with 1 tablespoon confectioner's sugar.
Beat whipping cream and remaining 2 tablespoons confectioner's sugar with an electric mixer until soft peaks from; serve with torte.
Garnish, if desired.
If you want truly gluten-free, consider this recipe from Whole Foods:
Flourless Chocolate Cake With Dark Chocolate Glaze
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
11/4 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375 degrees. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
Stirring often, melt chocolate with butter until completely blended.
Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate if desired).
Add sugar and mix well. Add eggs one at a time, whisking well after each addition.
Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.
The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze:
Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Who's got the recipe?
Still looking: Recipes for homemade chocolate eclairs.
A Johns Islander who is trying to eat more (affordable) fish requests readers' favorite recipes for catfish, prepared any way.
If there's a recipe you've lost or a dish you are just wondering about, email food@postandcourier or call Food Editor Teresa Taylor at 937-4886.
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