Get patriotic on this Fourth of July and whip up a batch of Flourless Chocolate Torte bars. Then, add a dollop of whipped cream and alternately top each one with a raspberry, blueberry or blackberry. Strawberries would also be a great addition.
Flourless Chocolate Torte Bars
- Preheat oven to 300° F
- Grease a 15×10-inch jelly roll pan or 9×13 baking dish and line the bottom with parchment paper
1 lb. unsalted butter (4 sticks)
1 cup coffee, brewed (regular, espresso or decaf are fine)
1 cup sugar
1 lb. quality semisweet or bittersweet chocolate, chopped into pieces
8 whole eggs
Combine butter, coffee and sugar in a pot over medium-low heat and bring to a simmer. Whisk often to ensure all the butter is melted. Turn off the heat and whisk in the chocolate until it is incorporated into the mixture. Add the eggs one at a time, aggressively whisking after each one until the batter is smooth.
Pour into a greased and parchment-lined pan. When making bars instead of cake, it is not necessary to use a water bath, as the bars do not need to rise as high as the cake does. (For cake instructions, click HERE.)
Bake for 35-45 minutes at 300° F (these times are approximate and will vary depending on your oven). Insert a toothpick into the center to check for doneness. If it comes out clean, the cake is done.
Remove the pan from the oven and cool for at least 30 minutes then refrigerate for at least one hour before serving. The cake will be higher at first, but will fall slightly in the middle after cooling.
To remove the bars from the pan:.
If keeping uneaten bars in the pan, gently cut the cake into rows of bite-size pieces, being careful not to cut the parchment paper. Or, if you’d like to remove the entire pan of bars, here’s an easy tip from Tony:
Place the pan over a warm stove element (med-low) for 30 – 60 seconds, rotating it constantly to prevent burning, This will help loosen up the sides of the cake.
Flip the pan over onto a cutting board or baking sheet and lightly tap the bottom of the pan several times to remove the cake. Remove the parchment paper, then place another cutting board or baking sheet on the top. Flip it over so that the cake’s top is facing upward.
Cut into pieces and serve with whipped cream and fresh berries. You can also create a vanilla sauce by melting a high-quality vanilla ice cream. This is a great complement to the cake and helps balance the richness of the chocolate.
To Store: Cover and refrigerate for up to one week, or freeze in an airtight container for up to two months.
- Use parchment paper to aid in removing the cake from the baking pan. To do this, place the bottom of the pan on a piece of parchment and trace it with a pencil. Cut the piece out, and place it inside the already greased pan.
- When slicing the cake, dip your knife in hot water after each slice to create a clean cut.