Flourless Chocolate Torte

A great gluten free but decadent dessert!

10 large (preferably free range, organic) eggs, separated

1 teaspoon of vinegar

6 0unces quality dark chocolate callets or chips

1 cup of brown sugar

2 cups of pistachios, ground in food processor

1 stick of butter


Preheat oven to 350 degrees

Spray a 10 inch Spring Form Pan with nonstick spray

melt the chocolate with the butter in a double-boiler

Whip the egg whites to stiff picks

Add brown sugar to yolks and beat in mixer until ribbons form

Add melted chocolate and pistachios to yolk mixture

fold egg whites lightly into yolk mixture.

Turn batter into the pan and bake for approximately 50 minutes. Do not over-bake. Top the cake with ganache (Recipe below)


8 ounces of dark chocolate callets or pieces

1/2 cup of cream

Melt chocolate with cream in double boiler until smooth. Pour ganache over the cooled cake.