Flourless Chocolate Torte

February 2018 View more

Yield: 8 to 12 servings

2¾ cup bittersweet chocolate, finely chopped
2¼ sticks unsalted butter, cut into small pieces
7 egg yolks
9 tablespoons granulated sugar, divided
1½ teaspoons vanilla extract
Pinch of salt
5 egg whites, at room temperature
Powdered sugar for dusting

Preheat oven to 300 degrees. Grease a springform cake pan and dust it with cocoa powder.

In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over, but not touching, barely simmering water in the bottom pan to melt, then whisk until well blended. Set aside to cool slightly.

In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 tablespoons of granulated sugar, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.

In a clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 tablespoons granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites into the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.

Pour the batter into the prepared pan and spread it out evenly. Bake in a water bath until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.

Remove the springform ring to release the pan sides. Let the torte cool com-pletely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.

Just before serving, dust with powdered sugar. Top with piped whipped cream and strawberries.