Flourless Chocolate Torte

Print Friendly, PDF & Email
Flourless Chocolate Torte

Flourless Chocolate Torte

Flourless Chocolate Torte


5 eggs, separated

12 ounces semisweet chocolate, chopped

3/4 cup butter, cubed

1/4 teaspoon cream of tartar

1/2 cup sugar

Confectioners' sugar, optional


Place egg whites in a large bowl; let stand at room temperature 30 minutes.

Preheat oven to 350°.

In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.

In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture.

With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.

Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into

chocolate mixture, then fold in remaining whites.

Transfer to a greased 9-in. springform pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.



Leave a comment