105 Coulter Ave
Suburban Square
Ardmore, Pennsylvania 19003
(610) 642-5900


Flourless Chocolate Torte with Triple Chocolate Ganache and Orange Whipped Cream
Pastry Chef Angela Tustin of Plate – Philadelphia, PA
Adapted by

Yield: 8-12 Servings


  • ½ cup water
  • 9 ounces butter
  • 14 ounces good quality semi-sweet chocolate, chopped
  • 6 eggs

  • 5 ounces semi-sweet chocolate, chopped
  • 3 ounces milk chocolate, chopped
  • 1 ounce white chocolate, chopped
  • 1 cup heavy cream

    Whipped Cream:
  • 1 ounce sugar
  • 1 pint heavy cream
  • ½ orange, zested

For the Torte:
Preheat oven to 300° F. Combine water, butter, and chocolate in a saucepan. Stir over low heat until chocolate is completely melted and smooth. In a separate bowl, whisk eggs until light yellow and slightly thick. Slowly pour chocolate mixture into eggs. Whisk until mixture achieves a batter consistency. Pour cake batter into greasless 10-inch cake pan. Place in oven and bake until cake is set, about 30 minutes, or until a toothpick inserted comes out moist, but not liquid. Set aside to cool.

For Ganache:
Combine chocolates in a mixing bowl. Bring the heavy cream to a boil in a heavy bottomed saucepan over medium heat. Remove from heat and pour boiling cream over chopped chocolate. Allow chocolate to sit for a few minutes so that it starts to melt. Starting in the middle of the bowl, whisk slowly in a figure eight motion, making larger motions as the ganache becomes homogenous. Reserve for serving.

For Whipped Cream:
In an electric mixer, mix sugar and cream. Whip cream until soft peaks form and add orange zest. Continue whipping until cream is stiff and holds a shape.

For Assembly and Serving:
Place torte on a glazing rack and pour ganache over evenly and smoothly. Allow ganache to set in refrigerator. Cut cake and distribute slices onto plates. Dust with powdered sugar and serve with orange cream, berries, and chocolate sauce.

   Published: October 2005