Ingredients for - Flourless Chocolate Torte
How to cook deliciously - Flourless Chocolate Torte
1. Stage
Using a double boiler or a metal bowl over simmering water, melt the chopped chocolate and cubed butter together. Stir until smooth and then remove from the heat and let it cool slightly.
2. Stage
Beat the egg yolks until they turn thick and lemon-colored. Gently fold in the slightly cooled chocolate mixture, making sure it’s well combined. In another bowl, beat the egg whites with the cream of tartar on medium speed. Once they turn foamy, gradually add the sugar, one tablespoon at a time, while increasing the speed to high. Continue beating until stiff, glossy peaks form. Gently fold a fourth of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining whites until no white streaks remain. Test Kitchen Tip: Make sure the egg whites are at room temperature. This helps the whites whip up to full volume.
3. Stage
Transfer the mixture to a greased nine-inch springform pan. Bake at 350°F for 40 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let the torte cool completely on a wire rack. Once the torte is cool, loosen the sides of the pan with a knife and remove the springform ring. For an elegant touch, dust the torte with confectioners’ sugar before serving. Editor's Tip: Be careful not to overbake the torte. It should still be slightly moist in the center when you insert a toothpick.
