Flourless Chocolate Torte
This easy and chocolatey recipe smells so good when baking, you can’t wait to try a piece. The only trick is getting the baked torte separated from the bottom of the springform pan. Next time, I’ll either grease the pan with margarine and cocoa powder or line the bottom of the pan with parchment paper before spraying the sides with cooking spray. Happy baking, hon.
5 large eggs
8 ounces unsweetened chocolate
4 ounces semisweet chocolate
1/2 cup water
1 1/3 cups sugar, divided
1 cup (2 sticks) margarine
Preheat oven 350 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray (or the old fashioned way mentioned above).
Crack the eggs into a small glass or metal bowl. Let them sit out and come to room temperature. The recipe I used said to place them on a stovetop, but not over a direct flame. You could do that or put them in the microwave for a second or two. You want to warm the eggs, but not cook them. This will allow the eggs to triple in volume when beaten. Set aside.
In a medium pot, melt the chocolates, water, 1 cup sugar, and margarine over medium heat, stirring with a spoon. Remove from heat. Let cool.
Transfer the eggs to a mixing bowl. Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume. With a rubber spatula, fold the chocolate mixture into the eggs.
Pour into prepared pan. Bake 30-35 minutes; it will be a little loose in center. Serve warm or room temperature with whipped cream and berries or confectioner’s sugar sprinkled on top.
Yield: 10 servings
Source: Kosher by Design by Susie Fishbein