My favorite chocolate treat is this one! Since there are so few ingredients, make sure they are of the highest caliber; this is especially true of the chocolate you use. For an added touch of luxury, top with whipped cream.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup unsalted butter
- 14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
- 7 large eggs, separated
- ⅞ cup sugar, divided
- 1 pinch salt
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
- Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
- Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
- Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
- Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
- Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
- Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
- I prefer the large parchment paper method, but you can also cut out a circle for the bottom and a thin strip for the sides and neatly line the springform pan that way.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 86 mg |
| Sugars | 47 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |