Decadent Dark Chocolate Indulgence: 21 Club Flourless Torte

21 Club Flourless Chocolate Torte 🍫🎂

Description: A decadent chocolate torte for serious chocoholics! From the famed NYC restaurant “21 Club”. Taken from Bon Appetit. Very rich…a little slice goes a long way!

• Recipe Category: Dessert
• Keywords: Weeknight, Oven, < 4 Hours
• Aggregated Rating: 4 ⭐
• Review Count: 4

Nutritional Information (Per Serving):

• Calories: 563.5
• Fat Content: 53g
• Saturated Fat Content: 32.3g
• Cholesterol Content: 183.6mg
• Sodium Content: 74.4mg
• Carbohydrate Content: 30.2g
• Fiber Content: 7.5g
• Sugar Content: 9.4g
• Protein Content: 9.6g

Servings:

• Recipe Servings: 10

Timing:

Ingredients:

• 1 cup unsalted butter
• 8 large eggs
• 5 cups sugar
• 1/4 cup dark corn syrup
• 1/3 cup unsalted butter
• 3/4 cup light corn syrup
• 8 ounces semisweet chocolate, chopped
• 1 1/2 cups heavy cream

Instructions:

1. Preparation:

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   • Preheat the oven to 350°F.
   • Butter and flour a 9-inch diameter cake pan with 2-inch sides.
   • Line the bottom of the pan with parchment paper and dust it with flour, tapping out the excess.

2. Prepare the Cake Batter:

   • In a heavy medium saucepan, stir together 1 cup of unsalted butter and chopped semisweet chocolate over low heat until smooth. Set aside.
   • Using an electric mixer, beat the eggs and sugar in a large bowl until slightly thickened.
   • Add the dark corn syrup to the egg mixture and beat until slowly dissolving ribbons form when the beaters are lifted.
   • Gently fold the chocolate mixture into the egg mixture until well combined.
   • Pour the batter into the prepared cake pan.

3. Bake the Cake:

   • Bake in the preheated oven until the tip of a knife inserted into the center comes out clean, about 1 hour.
   • Cool the cake completely in the pan on a rack.

4. Prepare the Glaze:

   • In a heavy medium saucepan, bring the heavy cream to a simmer.
   • Reduce the heat to low and add the remaining 1/3 cup of unsalted butter and light corn syrup, stirring until melted.
   • Remove from heat and let the mixture stand until it cools slightly.
   • Whisk in the melted chocolate until smooth.

5. Assemble the Torte:

   • Invert the cooled cake onto a 7 1/2-inch cardboard round, peeling off the parchment paper.
   • Place the cake on the cardboard on a rack set over a cookie sheet.
   • Pour the prepared glaze over the cake, spreading it with a spatula to cover the top and sides evenly.

6. Chill and Serve:

   • Refrigerate the cake overnight to set the glaze.
   • When ready to serve, cut the chilled cake into slices and serve cold.

7. Storage:

   • This cake can be prepared up to 3 days ahead. Cover and keep refrigerated until ready to serve.

Enjoy this indulgent 21 Club Flourless Chocolate Torte, perfect for any special occasion or when you’re craving an intense chocolate treat! 🍰🍫