BITTERSWEET CHOCOLATE TORTE
Steps:
- 1 1/2 cups (9 oz) good quality bittersweet or semisweet chocolate, broken into pieces 3/4 c (1 1/2 sticks) (6 oz) salted butter or if using unsalted, add 1/4 tsp salt 6 large eggs, separated (do not get any of the yolk mixed in with the white) 1 cup (8 oz) sugar 1/4 cup (1 oz) flour (use quinoa or rice flour to make gluten free) confectioner's (powdered) sugar to dust chocolate curls or your choice of decorations, if desired 9″ springform pan, greased and floured Preheat oven to 325º F (163º C) Place the butter and chocolate in a small saucepan and over low heat. Stir until both are melted, and smooth. Remove from heat and set aside. Just before all the butter and chocolate are melted completely. In a medium bowl, beat egg whites until soft peaks form, then add 1/4 of the sugar, beating until stiff peaks form. In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted chocolate, and beat on low speed, until well mixed. Add flour (wheat, or gluten free choice) and continue beating at low speed, cleaning the side of the bowl with a spatula occasionally. If using a mixer, remove the bowl, and with the spatula, gently fold about one third of the beaten egg whites into the mixture. Do not stir or beat the mixture, as you want to keep the air in the batter. Continue adding the egg whites and folding, one third at a time until it is evenly mixed. Gently spoon the mixture, and spread evenly into the prepared pan. If there is a little unmixed egg white here and there, it's okay. Place in heated oven and bake for approximately 40 to 45 minutes. Torte will rise and crack as it bakes, and will be ready when a toothpick inserted in the center comes out moist, but not runny.
- obvisouly didn't use gluten free stuff. I used ghirardelli 60% bittersweet baking bars as usual.
- I didn't line pan with parchment but did line ws sheet with parchment and put pan on top of that.
- cooled completely in the plan and then about 2 1/2 hours later i put on top of folded napkin on cake plate and removed sides (don't need knife).
- then covered with cake dome.
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