Flourless Chocolate Torte

I tried this for the first time last night and messed up the first batch. After frantically youtubing for help, the second batch turned out much better. The chocolate torte is a very dense cake that has no flour in it, but has fluffy egg whites beaten into it so it rises slightly.

Ingredients (for an 8-inch round cake):

• 10 oz. bittersweet chocolate, finely chopped
• 3/4 cup unsalted butter, cut into 2cm pieces
• 5 large egg yolks
• 1/4 cup plus 2 tbsp white sugar
• 1 tbsp dark rum or brewed espresso (optional)
• 1 tsp vanilla extract
• Pinch of salt
• 3 large egg whites, at room temperature

Chocolate Glaze:

• 1/2 cup butter
• 8 oz. bittersweet chocolate
• 2 tbsp light corn syrup

Preheat your oven to 300 degrees fahrenheit.

For your cake, mix your bittersweet chocolate and unsalted butter in a double boiler. Set it over barely simmering water, and melt, whisking to blend. Set it aside to cool once you're done.

In a separate bowl, beat your egg yolks, 1/4 cup sugar, dark rum (if using), vanilla, and salt on medium-high speed. Beat it for about 10 minutes until tripled in volume and very pale in colour.

Slowly pour in your chocolate syrup mixture, and beat it until well blended. 

In a separate, very clean bowl, beat your egg whites on medium-high speed until foamy. Make sure your bowl and whisks are completely oil-free. Beat quickly for 1-2 minutes. Gradually beat in your remaining sugar. Continue beating for another 1-2 minutes. Test your egg whites by lifting your whisk and seeing if the foam stands upright without falling.

Scoop half of your egg whites onto the chocolate mixture and fold in gently (taking your spatula, gently mix from the middle of the mixture to the outside). Be gentle with the egg whites! Fold in your remaining egg whites and keep folding until streak-free.

Pour your batter into the pan and spread it out evenly. Bake the torte for about 35 minutes, until it puffs slightly and a toothpick inserted comes out moist but not liquid. Cover and refrigerate at least 4 hours, or leave overnight.

For the chooclate glaze, combine your butter and chocolate on top of a double boiler. Set over barely simmering water and melt, whisking to blend. Remove from heat and whisk in your corn syrup slightly, until smooth and glossy. Slowly pour it over the centre of your cake and let it cover the cake evenly. Refrigerate again for about 2 hours.

You can shave a bit of white chocolate on top for garnishing, or use raspberries and a raspberry sauce.

And that's it! Enjoy baking.

- Jane