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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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My standard dessert because there is no flour and no butter/cream! Great with raspberries or almonds and ganache made with equal parts soy milk and chocolate. Another variation: Heat and strain raspberry jam. Pour this over the warm torte-and when cool, finish the torte with fresh raspberries and ganache. ***For me this is a very easy torte to make. The results are thick and rich and gooey. The egg whites make the torte rise and then as it cools it falls to create an extraordinary denseness. Please note, however, if you over or under whip the egg whites or if you over bake the torte you will not be satisfied. Ingredients:
8 ounces callebaut bittersweet chocolate |
1/2 lb margarine (my favorite soy margarine is willow run) |
8 egg yolks |
2/3 cup sugar |
5 egg whites |
1/3 cup sugar |
Directions:
1. Heat oven to 350°F.
2. Prepare a 9-inch springform pan with parchment paper.
3. Slowly melt the margarine and chocolate. Cool back to room temperature.
4. Beat egg yolks and first amount of sugar until thick and soft yellow. Add the chocolate mixture slowly, and blend.
5. In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
6. Fold the whites into the rest in three stages. Pour into the pan and bake 50 minutes (give or take 10).
7. LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way. It falls, but I love the way the cracked top looks under powdered sugar.
8. Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.
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