Baked in Ganache Flourless Torte

By michaelmeiner

Ingredients

• GANACHE
• 3/4 cup whipping cream or coffee
• 1 1/2 cups semisweet chocolate chips
• TORTE
• 12 ounces semisweet chocolate chips
• 4 ounces margarine or butter
• 2 Tablespoons cocoa
• 2 Tablespoons cornstarch or potato starch
• 5 eggs -- separate out yolks
• 3 egg whites -- extra
• pinch salt
• 1/2 cup sugar

Details

Servings 1

Preparation

Step 1

For the ganache: in a small saucepan, bring the coffee to a gentle boil. Whisk in the chocolate and stir to melt. Remove from the heat and stir until the mixture is a soft glaze. Refrigerate 1-2 hours to make the ganache firm but not solid. (You can make up until 3 days ahead and rewarm before using in the cake).

For the cake, preheat oven to 325. Spray a 10 inch springform pan with cooking spray and place it on a parchment paper lined baking sheet. Melt the chocolate and margarine. Let cool to room temperature.

Blend the melted chocolate/margarine mixture, cocoa, egg yolks and potato starch.

In a mixer, whip the egg whites and salt on slow speed to foam, then on high speed, whip, dusting in sugar until whites are stiff and glossy. Fold the chocolate mixture into the egg whites. Spoon into the prepared pan. Warm up the ganache just to spoon in dollops, all over the batter and swirl slightly.

Bake until puffed up and seems set to the touch, about 35-45 minutes.