Flourless Chocolate Torte
This cake takes the Austrian sachertorte to new heights. The raspberry topping adds a burst of fruitiness that makes it seem much less rich than it actually is. Serve in small slices
Ingredients
- 7 egg yolks
- 9 tbsp granulated sugar
- 1 1/2 tsp vanilla extract
- 5 egg whites at room temperature
- 1 1/2 tbsp brewed espresso
- 15 oz. bittersweet chocolate finely chopped
- 2 1/4 stick unsalted butter cut into small pieces
- Unsweetened cocoa powder for dusting
- Pinch of salt
- Confectioner's sugar for dusting
Instructions
First, Grease
a pie pan and sprinkle with the cocoa powder.
Then, In the
microwave, combine the chocolate and butter.
In a large
bowl, using an electric mixer with the whisk, whisk together egg yolks, 6
tablespoons granulated sugar, espresso, vanilla and salt at medium-high speed
until smooth. they are pale and very thick, about 3 to 5 minutes.
Gradually
add the chocolate mixture and continue beating until well blended.
In another
bowl, beat the egg whites at medium-high until they turn foamy, about 1 minute.
Gradually add the 3 tbsp. Crystalline sugar remaining and continue beating
until the mid-firm peaks form, about 2 minutes. Place half of the egg whites on
the chocolate mixture and gently incorporate them. Stir remaining whites until
no more streaks are left.
Pour the
dough into the prepared pan and spread it evenly. Bake at 300 ° F until the
peat swells slightly and a toothpick inserted in the center comes out very wet
but not liquid, about 38 to 40 minutes. Transfer the dish to a rack and let
cool for 30 minutes.
Let the
torte cool completely, then cover and refrigerate until very cold, at least 4
hours or overnight.
Garnish the
raspberry cake and sprinkle with icing sugar.
Happy
Cooking Time.
