This Flourless Chocolate Torte recipe is adapted from Taste of Home. Caution: This is a little time intensive to prep and uses a lot of bowls.
Ingredients
- Five Large Eggs
- 12 oz. of Semisweet Chocolate (Hershey's Special Dark is nut free, one bag of chips is 12 oz)
- 3/4 Cup of butter (1 1/2 sticks), cubed
- 1/4 teaspoon Cream of Tartar
- 1/2 Cup sugar
- Confectionery Sugar for presentation
Steps
- Divide five large eggs from the fridge with yolks in one bowl and whites in another.
- Let stand 30 minutes for eggs to reach room temperature.
- Using a double-boiler, melt chocolate and butter together until smooth. Allow it to cool slightly (so it won't cook the eggs).
- Preheat oven to 350 F.
- Using a hand mixer, beat yolks on medium until lemon-colored and thick.
- Add chocolate mixture to yolks and beat to mix.
- Wash beaters.
- Add cream of tartar to egg whites and beat with hand mixer on medium to medium-high until foamy.
- Gradually add sugar one tablespoon at a time to the whites and continue beating until glossy peaks form when you lift the hand mixer beaters up.
- Fold 1/4 of the egg white mixture into the yolk/chocolate mixture.
- Fold in the remaining whites.
- Transfer to a 9" springform pan.
- Bake at 350 F until a toothpick poked into the center comes out with moist crumbs on it. Typically this will be 40-45 minutes of baking.
- Cool completely on wire rack.
- Using a butter knife, loosen the edges and remove from the pan.
- Dust with confectioners sugar (optional).
