12 ounces 60%-cacao bittersweet chocolate baking bar, broken into 1-inch pieces
1/2 cup (1 stick) unsalted butter, plus additional for buttering pan
8 large eggs
1/2 cup granulated sugar (divided)
1 tsp pure vanilla extract
Pinch of salt
Chocolate Glaze (see recipe)
Instructions
Preheat oven to 350. Butter bottom/side of 9-inch springform pan.
Line bottom of pan with parchment paper. Butter the parchment.
(Not needed if your baking pan has a separating device.
To make torte, melt chocolate and butter in top of double boiler or
in heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from heat. In separate bowl,
combine egg yolks, 2 tbsp sugar, vanilla, and salt. Beat lightly until
well combined. Add egg mixture to chocolate, I tbsp at a time,
whisking continuously.
In separate bowl, beat egg whites and remaining 6 tbsp sugar with
an electric mixture until soft peaks form. Transfer chocolate
mixture to large bowl, pour egg white mixture on top and carefully
fold it in (do not overmix). Spread batter in prepared pan. Bake on
lower shelf of preheated oven to 30-35 minutes, or until cracked
on top and a cake tester comes out clean when inserted into center
of cake. Transfer to wire rack to cool completely, about 1 hour
(cake will sink down as it cools). Once cooled, remove from pan.
Make chocolate glaze. Place cake layer (still on rack) over a baking
sheet. When glaze has cooled, pour it over center of cake and let it
run down the sides. Use spatula to smooth the glaze and coat the
sides. Decorate cake by pressing nuts into glaze. Transfer to
refrigerator and allow glaze to set, about 10 mins, before serving.
Originally Submitted
7/7/2012
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