This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality – it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.
Ingredients
- ¾ cup unsalted butter
- 14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
- 7 large eggs, separated
- 7/8 cup sugar, divided
- 1 pinch salt
- 1 tablespoon confectioners' sugar for dusting
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
Step 2
Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
Step 3
Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
Step 4
Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
Step 5
Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
Step 6
Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
Step 7
Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
Step 8
Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
Cook’s Note:
I prefer the large parchment paper method, but you can also cut out a circle for the bottom and a thin strip for the sides and neatly line the springform pan that way.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 567 | |
% Daily Value * | |
Total Fat38g | 48% |
Saturated Fat15g | 74% |
Cholesterol211mg | 70% |
Sodium86mg | 4% |
Total Carbohydrate53g | 19% |
Dietary Fiber3g | 11% |
Total Sugars47g | |
Protein8g | |
Calcium29mg | 2% |
Iron1mg | 4% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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