Flourless Chocolate Torte
2 (8 oz.) packages Semi-sweet Chocolate Squares, chopped
½ cup Unsalted Butter
5 large Fresh Eggs, separated
1 tbsp. Vanilla Extract
¼ cup Sugar
as needed Unsweetened Cocoa
Grease a 9 inch spring-form pan, and dust with unsweetened cocoa and set aside. Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth. Whisk together egg yolks and vanilla in a large mixing bowl. Gradually stir in chocolate mixture and whisk until well blended. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar continuing to beat until sugar has dissolved and stiff peaks form. Fold 1/3 of beaten egg whites into chocolate mixture. Then gently fold in remaining egg white mixture until just blended. Spoon batter into prepared pan and spread evenly. Place in a pre-heated 375 degree oven for 25 minutes. Do not overbake. Let stand in pan on wire rack 10 minutes before removing sides of pan. Refrigerate at least 2 hours before cutting and serving.
Note: Top with some fresh raspberries and whipped cream to really finish it off.
Note: Use a sharp knife dipped in hot water to make each cut. Clean knife blade after each cut.
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