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Heart of Darkness (flourless chocolate torte)

Heart of Darkness (flourless chocolate torte)

Chef Max Brody

The Night Kitchen, www.montaguenightkitchen.com, Montague, MA


  • 8 oz unsweetened chocolate in small pieces
  • 4 oz semisweet chocolate in small pieces
  • 1 1/3 cup granulated sugar
  • ½ cup water
  • 8 oz unsalted butter, cubed
  • 5 extra large eggs


Preheat the oven to 350 degrees with rack in the center. Lightly grease molds or 9" cake pan and line bottom of cake pan with greased parchment paper. Set the molds or cake pan in a larger roasting pan.
Combine all the sugar with the water in a sauce pan bring to a boil, stirring occasionally
Combine chocolate in the bowl of a food processor. Pulse to break up chocolate.
When sugar syrup is boiling, carefully pour over chocolate. Turn on processor until mixture is smooth.
Add butter one cube at a time until incorporated.
Add eggs one at a time until incorporated.
Spoon mixture into cake pan or molds. Place in larger roasting pan and fill 1/2 way up with warm water. Place in oven for 30 minutes or until a cake tester comes out clean. Let cool and un-mold.

Serves: 12


Recommended wine/beer for Heart of Darkness (flourless chocolate torte):

R. L. Buller & Son Premium Fine Muscat [Victoria, Australia] 375ml

Make no mistake, Buller’s Fine Muscat is an expensive dessert wine, but it is worth every penny as you will soon discover when you swallow that first sip after a bite of the Heart of Darkness. The Muscat grapes are dry farmed, hand picked and gently pressed. The resulting wine is aged in old oak hogsheads and fractionally blended in a solera system. Spice, toffee, molasses and prune flavors fill the mouth’s cavity and marry beautifully with the almond tart and chocolate decadence.