Flourless Chocolate Tart
Flourless Chocolate Tart could be just the gluten free recipe you've been looking for. One serving contains 1296 calories, 37g of protein, and 91g of fat. This recipe serves 1 and costs $7.98 per serving. A mixture of instant espresso, eggs, dutch process cocoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people made this recipe, and 98 would say it hit the spot. It is brought to you by In Katrinas Kitchen. It works well as a dessert. From preparation to the plate, this recipe takes roughly 9 hours. With a spoonacular score of 86%, this dish is tremendous. Try Flourless Chocolate & Peanut Butter Cake With Warm Chocolate Glaze, Flourless Chocolate Cakes with Chocolate Peanut Butter Ganache (Low Carb and Gluten Free), and Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting for similar recipes.
Servings: 1
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
4 ounces bittersweet chocolate, finely chopped
1 tablespoon brandy
1/3 cup Dutch process cocoa
2 large egg whites
2 large eggs
1 teaspoon instant espresso granules
Dash of salt
1/3 cup Swerve (or sugar)
1 ounce unsweetened chocolate, finely chopped
1/2 teaspoon vanilla extract
1/2 cup water
1 1/2 cups whipped cream (or Cool Whip)
Equipment:
sauce pan
oven
frying pan
bowl
double boiler
kitchen thermometer
whisk
springform pan
wire rack
Cooking instruction summary:
Preheat oven to 350°.Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack.Cover and chill at least 8 hours or overnight.
Step by step:
1. Preheat oven to 350°.Bring 1/2 cup water to a boil in a small saucepan.
2. Add cocoa and espresso, stirring until smooth.
3. Remove pan from heat.
4. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla.
5. Pour chocolate mixture into a large bowl.
6. Let stand 10 minutes; stir occasionally.
7. Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk.
8. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly.
9. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack.Cover and chill at least 8 hours or overnight.
Nutrition Information:
covered percent of daily need
