This flourless chocolate torte is one of those classic Italian cakes. There are only four ingredients. And the key to making this a succesful baking adventure is following the procedure. It's more about how-to-do-it than about what's in it.
Don't let that stop you because you can bake it like a pro first try with these step by step instructions. I promise.
Before you decide on this chocolate torte - I do have another chocolate torte recipe on my site. It's still a torte, but more like a brownie on steroids. It doesn't rise quite as high as this cake because it's slighltly more dense. This recipe - the flourless chocolate torte - bakes about 1.5 inches in height. The other one I'm mentioning the (chocolate torte recipe) is half that in height. This torte will is more of creamy type texture. It's rich also, but higher in height. I'm just letting you know there are two choices.
I use this recipe as the base for my cappuccino cake. In it, this recipe is the base and you add a magnificient cappuccino custard. It is SCRUMPTIOUS!
If you have never tried making a torte before I'd highly suggest THIS recipe - (the flourless chocolate torte) because it only has four ingredients - and it's easy to follow.
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* 6 squares of semi-sweet baking chocolate
* 6 eggs separated
* 1/2 cup plus 1 tablespoon of butter
* 1/2 cup of almonds - (optional - it's to coat the top if you want)
* 3/4 cups plus 2 tablespoons sugar cups of sugar
* Preheat oven to 350 degrees F.
* Coat a spring pan ( I use 9 inch) with a tablespoon of butter.
* If you are using the almonds, carefully coat with some of the almonds just to cover the bottom. If skipping the almonds ignore this step and just coat the pan with butter(1 Tbsp).
* Place that pan in the refrigerator while you prepare the cake batter. (This just sets the almonds and butter - if you are choosing to use the almonds. Otherwise you don't need to do this step.)
* Melt the chocolate with the remaining butter over a double boiler.
* Set aside to cool.
* In a separate bowl beat egg whites until stiff peaks form.
* In another bowl, beat together the sugar and the 6 egg yolks until light and fluffy.
* Mix in the melted chocolate and beat until creamy.
* Use a spatula to gently fold in egg whites and the remaining almonds.
* Pour the batter in the prepared spring form pan.
* Bake until center comes out dry (with the tooth pick test) - aboutminutes.
Recipe adapted from De' Medici Kitchen as seen on Public Television and sponsored by Braun
Yeah! That is how this gets it's lift, from the egg whites. There's no leavening agents in this recipe - like, baking soda, baking powder. So following the procedure is key!
Yup! (I have nut-haters in my house too.)
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