This recipe came from a friend.
I haven’t done many dessert yet, I tend to not have a sweet tooth but this one looks like good one to try for the weekend.

Flourless Chocolate Torte

Unsweetened cocoa
2 (8-ounce) packages semisweet chocolate squares, coarsely chopped
1/2 cup unsalted butter
5 large eggs, separated
1 tablespoon vanilla extract
1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa; 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 bowl. Gradually stir in chocolate mixture; whisk until well blended.
Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
Bake at 375° for 25 minutes. (Do not overbake.) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Chocolate Ganache

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
In a heavy saucepan, melt chocolate chips with cream over low heat. Remove from the heat. Allow to cool to just above room temperature, stirring occasionally, until slightly thickened, about 40 minutes.
Pour over cake, allowing some to flow down the edges to completely coat. Chill until set.

Add raspberries or strawberries when serving.


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