Amtrak’s flourless chocolate torte
Amtrak’s flourless chocolate torte is a dessert that I have had more times than I can count. This is a staple dessert in the dining car on Amtrak’s long-distance trains, and now it can be a staple in your very own dining room.
To start, you will need some standard baking equipment and:
- 2 2/3 cups semi-sweet chocolate chips, divided
- 5 eggs
- 1 ½ sticks butter
- ¼ cup cocoa powder
- 1 cup sugar
- 2 teaspoons vanilla, divided
- 1 teaspoon salt
- 1 14oz can sweetened condensed milk
- Preheat your oven to 350oF and grease the bottom and sides of the springform pan. Spraying with cooking spray also works. Open the pan and place parchment paper between the base and sides of the pan. Lock the pan into place and grease the parchment paper on the bottom.
- Combine 1 and 2/3 cups chocolate chips and butter in the medium saucepan. Melt on low heat.
- Whisk in cocoa powder and 1 teaspoon vanilla. Stir until combined and remove from heat, letting the mixture cool for 10 minutes.
- During that time, combine the eggs, sugar, and salt. Use a stand or hand mixer to mix, starting on low and gradually (but not slowly) working up to high speed. Mix on high for about 6 minutes or until the mixture is thick.
- After mixed and chocolate mixture is cooled, fold the chocolate into the egg and sugar mixture. Fold this batter until homogenous. Pour into the springform pan.
- Place the pan in the oven and bake for 42 minutes. I found that placing the pan in the exact middle of the oven baked the torte evenly.
- Let cool for an hour at room temperature. While the torte is cooling, the center will depress lower than the edges; this is normal.
- After an hour, use a spatula or other flat utensil to press the edges of the cake down to relatively the same height as the center after it fell.
- Keeping the pan closed, turn the torte over onto a serving dish. Unlock the pan and remove it vertically.
After the torte is cooled, you can make the perfect topping for this rich dessert.
- In your small saucepan, pour the sweetened condensed milk over 1 cup of chocolate chips. Heat this mixture on medium heat and constantly stir so no burning or bubbling occurs.
- When the mixture is smooth, remove from heat and add 1 teaspoon of vanilla.
- Let this cool for around 2 minutes, then spoon or pour over the torte. I prefer to spoon on the top and, since the ganache is thick enough, spread it around the side.
- If you do not own a cake plate with lid, the springform pan works as a transporting method. The cake holds together well in its final state, so using a large spatula or two to move it to the base of the springform pan is no struggle. Then add the springform side and lock it, wrapping foil on top.
I let the torte cool in the refrigerator overnight, as this is best served cold. To garnish the cake you can add whipped cream, chocolate syrup, or strawberries.
This torte has been a hit every time it has been made for the Trains.com office. As someone who has little baking history, it does not rely on any experienced baking techniques and had a very little learning curve. Give this torte a try; it’s sure to impress anyone – whether at an operating session or dinner with your in-laws.
Torte recipe adapted from Amanda Mason’s Flourless Chocolate Torte on Recipes Worth Repeating, https://recipesworthrepeating.com/flourless-chocolate-torte/#recipe
Ganache recipe adapted from “tunisianswife”’s Easy Chocolate Bundt Cake Glaze on AllRecipes, https://www.allrecipes.com/recipe/100335/easy-chocolate-bundt-cake-glaze/