This flour-less chocolate torte is dense and decadent with a hint of lavender and Gorgonzola. The inspiration for adding the Gorgonzola came from a recent visit to a local ice cream shop that was offering Chocolate & Gorgonzola gelato. At first I was hesitant to order it, but became intrigued and ended up falling in love with the flavor combination. I hope you do the same! —Beau Ciolino
granulated sugar, set aside
whole dried lavender leaves
finely chopped dried lavender
room temperature unsalted butter, cut into cubes
In a small saucepan, combine water and one cup sugar over medium heat. Bring to a boil and add the 3 tablespoons whole lavender. Let boil for 5 minutes. Strain out lavender leaves, reserving the water for use later in the recipe. Toss the lavender leaves in the three tablespoons of remaining sugar and set aside.
In a medium saucepan, melt butter on medium heat. Once just melted, add the chocolate and whisk until smooth. Remove from the heat and immediately fold in crumbled Gorgonzola, chopped lavender, and salt.
Whisk 1 cup of the reserved sugar water into the chocolate mixture. Add eggs one at a time, whisking until fully incorporated after each addition.
Pour mixture into a buttered spring form pan and place the pan into a large skillet or roasting pan. Fill the skillet or roasting pan with water so that it comes half way up the sides of the spring form pan.
Bake for 35 - 40 minutes until set. The center shouldn't jiggle at all once it is done.
Let cool in the pan and start the ganache.
For the ganache, place the chocolate morsels in a medium heat-proof mixing bowl.
Bring the heavy cream to a boil and pour over the chocolate morsels. Add the tablespoon of butter and whisk until smooth.
Pour ganache evenly over the cooled torte and smooth i out with an offset spatula, if necessary. Sprinkle the cooked whole lavender leaves on top.
This cake stores in the fridge for up to a week, and is actually a little better on the second day, so don't fret making it in advance for a party or gathering!