Did everyone remember to turn their clocks forward? Despite “losing” an hour, it still felt so good yesterday when it was light out at 7pm!
I spent the day yesterday in the kitchen blasting music and making this great flourless chocolate torte. This is a dessert I’ve made on more than one occasion. It’s easy to make, doesn’t require very many ingredients and can be made ahead of time, which makes it perfect if you’re having friends over for dinner.
If you enjoy a rich, decadent, fudgy cake then give this one a try, it’s sure to please any chocolate lover.
Total Time: 1 hour (plus 2 hours chilling time)
Makes: 1 9 inch cake
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Ingredients:
- 10 oz bittersweet chocolate, chopped
- 3/4 cup unsalted butter
- 3 egg whites
- 5 egg yolks
- 2 tbs and 1/4 cup sugar (keep them separate)
- 1 tsp vanilla extract
- powdered sugar, berries and whip cream for serving
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Directions:
Preheat the oven to 300 degrees F. Grease a 9 inch springform pan, line the bottom with parchment, then grease the parchment as well and dust the entire pan with sugar, tapping out any excess.
Melt the chocolate and butter together, either in a glass bowl over a simmering pot of water or in the microwave for short bursts, stirring often. Once melted, allow the chocolate mixture to cool slightly while you prepare the other ingredients.
Whip the egg whites with the 2 tbs of sugar using an electric mixer until the whites hold a soft peak (when the whites curl when the beaters are lifted). About 5 minutes. Set aside.
In another bowl, whip the egg yolks with the remaining 1/4 cup of sugar and the vanilla using the electric mixer until doubled in volume, about 4 minutes. Fold the melted chocolate mixture into the whipped yolks, and then gently fold the whites into the mixture in 2 additions. Spread the batter into the prepared pan.
Bake the torte for 35 minutes. Cool the cake to room temperature then chill for at least 2 hours before slicing and serving.
*The torte will fall a bit as it cools, which is normal for this type of cake.
Dust lightly with powdered sugar. Serve with berries and whip cream.
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Recipe is by Anna Olson as seen on www.cityline.ca.