2 1/4 sticks unsalted butter, cut into small pieces
7 egg yolks
9 tablespoons granulated sugar
1 1/2 tablespoons dark rum or brewed espresso (optional)
1 1/2 teaspoons vanilla extract
pinch of salt
5 egg whites, at room tempurature
3 cups raspberries
confectioners' sugar or dusting
Instructions
Preheat an oven to 300ºF. Grease a heart cake pan
and dust 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
and 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 the granulated sugar, the
dark rum, 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 deep, 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 onto 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 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.
To remove the pan sides, set the pan on a can and
let the sides slide down. Let the torte cool
completely, then cover and refrigerate until very
cold, at least 4 hours or up to overnight.
Just before serving, garnish the torte with the
raspberries and dust with confectioners' sugar.
Serves 12 to 14.
Originally Submitted
1/3/2011
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