Chef Chaz preparing Flourless Chocolate Torte

According to Stew Leonard's Executive Chef Chaz Fable, a Flourless Chocolate Torte is the perfect dessert for indulgent, yet easy holiday entertaining. It's decadent, which even weight watchers look forward to during the holidays. It's easy to make, with just seven basic ingredients you can find in any supermarket. And when made without flouring the pan, everyone can enjoy it—even your gluten free guests.

Watch Chef Chaz prepare this rich holiday treat and learn how to line a springform pan with parchment paper for a truly flourless recipe, create a water bath to guarantee even cooking, and garnish a torte with confectioners sugar and berries for a beautiful presentation.

Flourless Chocolate Torte
From Stew Leonard's Winning Recipes Cookbook

12 ounces semisweet chocolate
¾ cup butter
6 large eggs, separated and at room temperature
1 tablespoon vanilla extract
1 tablespoon instant espresso
1/3 cup sugar
Confectioners sugar for garnish
Berries for garnish

Preheat the oven to 350°F. Butter a 9-inch springform pan (see video for instruction). Place the chocolate and butter in a large microwave-safe bowl. Cook in the microwave on medium-high for 3 to 5 minutes, stirring frequently until melted (see video for cooking over stove). Cool slightly. Whisk in the egg yolks, vanilla, and expresso, stirring until smooth. In another large mixing bowl, with a mixer set on high speed, beat the egg whites until foamy. Gradually add the sugar and beat until stiff, glossy peaks form. Stir 1/3 of the egg whites into the chocolate mixture. Whisk in the remaining egg whites, half of the mixture at a time. Pour the mixture into the prepared pan and bake for 45 to 50 minutes, or until the top is puffed and a wooden pick inserted in the center comes out with a few crumbs. Cool completely on a rack. Remove the sides of the pan and slide the cake onto a serving plate. Garnish with the confectioners sugar and berries. Makes 10 to 12 servings.