Okay, full disclosure. This torte is neither cheap nor quick nor easy-peasy to make. What’s more, it will probably break your calorie bank for the next two weeks. But forget all that-- it’s one of the best desserts I know. With its dense, creamy, truffle-like texture and intense (not too sweet) chocolate flavor, you can’t go wrong.
Just go make it already.
Dense Chocolate Torte
16 oz. semisweet chocolate, chopped
½ c. butter
5 eggs, separated
1 T. vanilla
¼ c. powdered sugar
Prepare a springform pan: coat with nonstick cooking spray, dust with cocoa, and line the bottom with a circle of parchment paper.
Preheat the oven to 250.
Melt chocolate and butter over medium heat, stirring until smooth.
Whisk together egg yolks and vanilla in large bowl.
Pour chocolate mixture into egg yolk mixture, and stir to combine.
Beat egg whites to soft peaks; add sugar gradually, beating to stiff peaks.
Fold stiff egg whites into chocolate/egg yolk mixture, one third at a time. Stir gently until whites are dispersed.
Pour into prepared springform pan, and use a spatula to smooth the top.
Bake in preheated oven for 1 hour, or until set and toothpick comes out almost clean.
Cool completely in pan, then remove from pan and transfer to cake stand. This torte is moist and will sink as it cools.
Dust with powdered sugar, garnish with fresh strawberries or raspberries, and serve with lightly sweetened whipped cream.
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