Flourless Chocolate Torte
8-inch cake pan
1 8-inch parchment circle
Roasting pan with 1-inch hot water
6 large eggs separated
1 cup powdered sugar
¾ cup unsalted butter (1 ½ sticks)
9 ounces dark chocolate (I prefer 70% cocoa)
1 teaspoon vanilla extract
Chocolate ganache (see recipe)
Preheat oven to 350. Place the roasting pan with water on center rack in the oven.
Spray cake pan with nonstick spray. Place parchment circle in the base of the cake pan.
Using an electric mixer, cream the egg yolks and sugar till they are a light yellow and fluffy.
Assemble a double boil by placing a sauce pan with 2 inches of water in it, and the place a heat safe bowl over the sauce pan. Bring water to a simmer. Add the chocolate and butter to the bowl and let melt, stir occasionally. Let cool slightly.
Attach whisks to mixer and add egg whites to a clean dry bowl and mix the egg whites to stiff peaks.
Stir the chocolate mixture into the egg yolks. Stir in the vanilla.
Gently fold the egg whites in batches into the chocolate yolk batter careful not to deflate.
Scrape into prepared cake pan.
Place cake pan in the roasting pan in the oven.
Cook for 35 to 40 minutes or till toothpick comes out clean.
Remove from the water bath and let cool to room temperature, about 30 minutes.
Invert onto cake stand.
You can dust with powdered sugar and serve with whipped cream, or see the recipe for chocolate ganache.