In proper parlance, a flourless cake is a torte. Even if every third torte recipe you find these days has flour in it, darn it, I'm old fashioned.

Here's a wonderful torte recipe by Nathalie Dupree. Rich, delicate & melts in your mouth. I know it looks like it has an awful lot of egg in it, but remember that that is what's doing the flour's job as a binding agent. Enjoy!

Chocolate Delirium Torte

Ingredients:

12 ounces semisweet chocolate, in chips or small pieces
1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces
6 eggs

Garnish:

1 vanilla bean or 1 tsp vanilla extract
1 cup heavy cream
3 Tbsp sugar
Edible flowers, berries, or chocolate curls
8 mint leaves

Instructions:

Preheat the oven to 350°F (175°C) F. Grease or spray a 9- or 10-inch tart pan with removable bottom with nonstick spray and wrap the outside and bottom with aluminum foil so the bottom is water tight. If you have no tart pan, line the bottom and sides of a 9-inch pie plate with parchment paper or very smoothly with aluminum foil.

Melt the chocolate and butter in the microwave or in a heavy pan over very low heat, stirring with a rubber spatula or wooden spoon until completely melted. Set aside.

Lightly beat the eggs and stir them into the melted chocolate mixture. Pour the chocolate mixture into the tart pan, cover with foil, and set it in a heavy roasting pan. Pour hot tap water into the roasting pan halfway up the sides of the tart pan to create a bain-marie and place it in the preheated oven for 30 to 35 minutes. Remove the pan from the oven and uncover it.

The torte will be a soft batter that will solidify when cold. Let it cool to room temperature on a wire rack, and then cover it with plastic wrap. Refrigerate or freeze at least 2 hours. Release the sides of tart pan. You can freeze the well-wrapped torte at this point for up to 3 months.

To make the whipped cream garnish, split a vanilla bean with a paring knife and scrape the seeds into a cold mixer bowl with the heavy cream and sugar. Start on low speed, slowly increase the speed, and beat on high speed until firm but be careful not to let it separate. If using vanilla extract instead of the bean, beat it in at the end. Refrigerate. (The tiny brown flecks, the seeds of a vanilla bean, give the whipped cream a "homemade" look.)

When ready to serve, cut the still cold or even frozen torte into 8 pieces with a hot, wet non-serrated knife. (Clean the knife in hot water after each cut.) The torte will defrost rapidly and is best moved when frozen. Place 1 heaping Tbsp of whipped cream on the torte. Place 1 wedge of frozen torte on a plate. Garnish with edible flowers, fresh berries, or chocolate
Source(s):
Nathalie Dupree's Comfortable Entertaining

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Im not so sure if this is the best ever. But being a vegan and all, I did actually try it. TRust me. It was amazing.

First:

Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform pan with greased parchment paper.

You'll need:

6 ounces unsweetened dark or Belgian chocolate (I used Trader Joe's Unsweetened) broken into pieces
1 1/2 cups Vanilla Hemp Dream- or non-dairy vanilla milk of choice, heated till hot
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree
1 1/4 cup organic golden brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca or potato starch
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger

Place the chocolate pieces in the Vita-Mix container; add the hot coffee and heated hemp milk. Cover tightly! Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Tight!

Blend a minute. Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you're using a food processor instead, do the same. Cover. Plug back in.

Blend for another minute or two until the batter is creamy and smooth.

Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.

Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn't be wiggly.

Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better. Chilling creates a dense fudgy cake. I froze some pieces and tried one ice cold from the freezer- it tasted like a Fudgsicle.

Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves.

Serves 8.
Source(s):
http://glutenfreegoddess.blogspot.com/2009/02/vegan-flourless-chocolate-cak...

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Flourless Chocolate-Pecan Cake with Apricot Glaze

Directions:
PREHEAT oven to 325º F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in nuts, cocoa and granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Microwave jam in small, microwave-safe dish on HIGH (100%) power for 10 to 15 seconds; stir. Spoon over top and edge of cake. Serve with dollop of whipped topping.

Ingredients:

* 2 cups (12-oz. pkg.) semi-sweet chocolate morsels
* 1 cup (2 sticks) unsalted margarine or butter, cut into pieces
* 1/4 cup water
* 1/2 teaspoon instant coffee granules
* 1 cup pecans, finely chopped
* 1/2 cup unsweetened baking cocoa
* 1/3 cup granulated sugar
* 8 large eggs
* 1/2 cup apricot jam or preserves
* Non-dairy whipped topping (optional)
Source(s):
http://www.verybestbaking.com/recipes/detail.aspx?ID=133490

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Fabulous Flourless Chocolate Cake

From The Food Channel®

* Prep Time:
* Cook Time:
* Serves:12

The famous rich and decadent chocolate cake named for its missing ingredient. Dense, moist and super-chocolatey.

This recipe calls for only a few ingredients—chocolate, eggs, butter, sugar and the optional black coffee—and the results are a chocoholic’s dream come true.

Foodie Byte: Although the cake may not appear to be done, remove it from the oven when an instant-read thermometer registers 140°F It will continue to firm up as it cools.

Ingredients:

* 8 large eggs, cold
* 1 pound high quality bitter sweet chocolate, chopped coarse
* 1 pound high quality semi-sweet chocolate, chopped coarse
* 16 tablespoons (2 sticks) butter, unsalted, cut into 16 pieces
* 1/4 cup strong black coffee or liqueur (optional)
* Confectioners' sugar or unsweeted cocoa for dusting the cake (optional)

Preparation:

1 Position oven rack to the lower-middle part of the oven and heat oven to 325°F.

2 Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.

3 Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.

4 Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on a instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.

5 Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140°F, 22 to 25 minutes.
Source(s):
http://www.foodchannel.com/recipes/1750-fabulous-flourless-chocolate-cake#

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* Flourless Chocolate Cake:
* 8 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
* 1 1/2 cups (3 sticks) unsalted butter, softened
* 3 cups confectioners’ sugar
* 12 eggs, separated
* Pinch of salt
* Chocolate Mousse:
* 1 1/2 cups milk
* 1/2 cup granulated sugar
* 7 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
* 3 tablespoons vegetable oil
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy cream
* Raspberry Sauce:
* 1/2 cup water
* 1/2 cup granulated sugar
* 1 1/2 cups fresh or frozen raspberries
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon finely grated orange peel

Directions

1. Make Flourless Chocolate Cake:
2. Position rack in center of oven and preheat to 350°F. Lightly grease a 10 x 3-inch springform pan.
3. Place chocolate in a microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes or until almost melted. Let stand 1 minute and stir until smooth.
4. Beat butter and 2 cups confectioners’ sugar with mixer at high speed for about 3 minutes or until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
5. Beat egg whites and salt with mixer at medium speed in a dry, clean bowl until frothy. Gradually add remaining confectioners’ sugar. Increase speed to high and beat until stiff peaks form.
6. Fold melted chocolate into butter mixture. Gently fold egg whites into chocolate-butter mixture. Do not overmix (the mixture should have a few streaks of whites in it). Pour batter into springform pan. Bake for 45 minutes, or until a toothpick inserted in center has a few moist crumbs clinging to it. Be careful not to overbake or cake will be dry. Cool completely in pan on a wire rack. Upon cooling, the center of the cake will sink
7. Make Chocolate Mousse:
8. 1. Heat the milk and granulated sugar in a small saucepan over medium heat to a boil. Remove from heat. Add chocolate. Let stand for 5 minutes. Stir until melted and smooth. Stir in oil and vanilla. Let cool for about 10 minutes or until tepid.
9. 2. Beat cream in a chilled bowl with mixer at high speed until stiff peaks form. Gently fold one-half of the whipped cream into the tepid chocolate mixture. Gently fold in the remaining cream, being careful not to overmix. Carefully spoon mousse on top of cake, spreading evenly with a spatula. Refrigerate for at least 2 hours or until cold
10. Make Raspberry Sauce:
11. 1. Heat the water and granulated sugar in a small saucepan over medium heat to a boil. Add 1 cup raspberries, vanilla and orange peel. Let stand for 10 minutes. Strain raspberry mixture through a fine-meshed sieve into a bowl. Refrigerate until cold. Stir in remaining raspberries.
12. 2. To serve, run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side from springform pan. With a sharp thin-bladed knife, slice cake, wiping blade clean between each cut. Place the slices on serving plates and top with some of the raspberry sauce.
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Heston Boomenthal is the UK's most rated chef (even more than a certain Mr G Ramsey).

He had a TV show ever here that called "In Search of Perfection" where he cooked a number of classic dishes to his exacting standards, like Rib eye steak that he'd cook at a very low heat in the oven for a day before finally griddling. He makes his sorbet with liquid nitrogen.

His Black Forest Gateaux, has no flour in the sponge as he uses a vacuum cleaner and a vacuum container to make a sponge out of chocloate. It'll take you a day to make, but probably wins the best ever catagory too.

(get his book if you can every thing seems to take a day to do and you'll never end up making the dishes because they're too much effort, but it's full of the science of cooking that you could use in other dishes.)
Source(s):
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blume...

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