Flourless Chocolate Torte

Flourless Chocolate Torte
Flourless Chocolate Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Unsweetened cocoa powder for dusting

  • 15

    oz bittersweet chocolate, finely chopped

  • 18

    T (2 1/4 sticks) unsalted butter; cut into small pieces

  • 7

    egg yolks

  • 9

    T sugar

  • 1 1/2

    T dark rum or brewed espresso

  • 1 1/2

    t. van x

  • pinch of salt

  • 5

    egg whites, at room temp

  • 3

    C raspberries

  • 10

    x sugar for dusting

Directions

Preheat oven to 300 Grease round or heart shaped cake pan and dust w/ cocoa powder. In top of dbl boiler, mix choco and butter. Set the top pan over but not toubhing barely simmering water in the bottom pan and melt. then whisk til blended. Set aside to cool slightly. In a lg bowl, using an elec mixer fitted w/ a whisk attachment, beat together the egg yolks, 6 T of the sugare, rum, van x and salt on med til pale and very thick. (3-5 mins) Add choco mixture slowly and blend well In a deep, clean bowl, using a mixer fitted w/ a clean whisk, beat the egg whites on med til foamy; about 1 min. Add the remaining 3 T sugar and beat til peaks form. Scoop half the egg whites onto the choco mix and fold in. Fold in remainder til no streaks reamain. Pour batter into prepared pan and spread out evenly. Bake til torte puffs slightly and a toothpick comes out very moist but not liquid. (40 mins). Do not over cook. Transfer to wire rack and let cool 30 mins To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely then cover and refrig. 4 hr or overnight. Garnish w/ raspberries and dust w/ 10 x sugar and serve w/ whip cream

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