Italian Dessert

Torta di Cioccolato Senza Farina

The Torta di  Cioccolato Senza Farina or Flourless Chocolate Cake.

SERVING: Serves 6-8


12 TBS BUTTER – unsalted, softened

3 TBS FLOUR – for dusting



6 EGGS – separated

1 ¼ ALMONDS – finely ground



POWDERED SUGAR – for dusting




  1. Preheat oven to 375º. 
  2. Using 1 tablespoon of the butter, grease an 11-inch springform pan, line bottom with parchment paper, grease paper, then dust paper and sides of pan with flour.
  3. Melt chocolate using a double boiler set above simmering water over medium heat or your favorite method.  Set aside to cool.
  4. Put remaining butter into a large bowl and beat with an electric mixer until light and fluffy. 
  5. Gradually add sugar, beating for about 3 minutes. 
  6. Add egg yolks, one at a time beating well after each addition until well combined.
  7. Then add cooled melted chocolate and beat just enough to blend in.  Stir in almonds and brandy and set aside.
  8. Put egg whites and salt into a large, clean bowl and beat with electric mixer until they form medium-stiff peaks. 
  9. Add 1/3 of the whites to the chocolate mixture and using a rubber spatula fold in.  Then carefully fold in the remaining whites in two additions, taking care to not deflate the batter.  Pour into the prepared pan.
  10. Put pan into the oven and bake for 15 minutes and then reduce heat to 350º and continue baking until a cake tester inserted into the center of the cake comes out clean, 30-40 minutes.
  11. Remove cake from oven and set on wire rack to cool.  Unmold, remove parchment paper and place cake on serving dish.  Dust liberally with powdered sugar just before serving.


NOTE: You can use your favorite brandy or liqueur.  Because it is chocolate, I like to use a raspberry flavored liqueur.  Of course, you can also just use vanilla or almond extract reducing the amount to your taste.




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