This wonderfully rich flourless chocolate torte is gluten-free!
Author: Eva Bakes
9ouncesbittersweet chocolate (I use 70% dark)chopped finely
9ounces (18 Tablespoons)unsalted butter
1 and ½cupsgranulated sugar
7large eggsroom temperature
Preheat your oven to 375°F. Generously grease a standard 9" or 10" springform pan (you can also user a round pan if you don't have a springform pan).
In a large microwave-safe bowl, place the chopped chocolate and butter. Microwave on high for 45 seconds. Stir. Microwave for an additional 20-30 seconds or until the butter and chocolate have completely melted. Stir until smooth.
Add in the sugar and stir vigorously to allow some of the sugar to melt. Allow to cool slightly.
Whisk in the eggs, one at a time, until the batter becomes thick and glossy.
Add the vanilla and almond extracts and stir until well incorporated. Transfer the batter to your prepared pan and smooth the top.
Bake in your preheated oven for about 30 minutes or until the top is slightly jiggly and not set (it will set up as it cools). Start checking around 25 minutes into baking, since no two ovens are alike. You do not want to overbake this.
If desired, sprinkle with powdered sugar and serve with whipped cream and/or fresh fruit. Slice, serve, and enjoy.
Leftovers should be stored, covered, in the refrigerator and will last several days.Source: Well Plated