Chocolate Festive Flourless TorteCourse: DessertCuisine: American
I love this cake! It is a hit with my family. I always make it for my Mother-in-Law for her birthday as it falls close to Valentine’s Day. This cake is rich, decadent and moist. A little goes a long way. I like to serve it with unsweetened (homemade) whipped cream. I feel it adds to the richness of the torte. I bake it in a large tart pan shaped like a heart but you can easily bake this in a 9 inch round springform pan. Dusting it with both powdered sugar and unsweetened Dutch process chocolate powder makes the cake look quite pretty. I sometimes serve it with fresh raspberries and sliced strawberries. Have fun with this and enjoy.******MAKE AHEAD!!!!!
15oz bittersweet Chocolate, finely chopped
18 Tablespoons (2 1/4 sticks) unsalted butter, cut into small pieces
7 egg yolks
9 Tablespoons sugar
1 1/2 Tablespoon dark rum
1 1/2 teaspoon vanilla
Pinch of salt
5 egg whites, at room temperature
3 cups raspberries
Powdered sugar for dusting
- Preheat oven to 300. Grease the springform pan well and dust with unsweetened cocoa powder.
- In a metal bowl, combine the chopped chocolate and the butter. Set the bowl over a pan of simmering water, DO NOT ALLOW THE WATER TO TOUCH THE BOTTOM OF THE BOWL. Melt the chocolate and butter and whisk until blended. Set aside to cool.
- In a large bowl, using an electric mixer fitter with a whisk attachment, beat together the yolks, 6 Tablespoons sugar, dark rum, vanilla and salt on medium-high speed until pale and very thick about 5 minutes. Gradually pour in the chocolate mixture and continue to beat until well combined.
- In a deep, clean bowl using the mixer fitted with clean whisk attachments, beat egg whites on medium high speed until foamy, about 1 minute. Gradually add remaining 3 Tablespoons sugar and continue to beat until medium firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them gently. Fold remaining whites until no streaks remain.
- Pour the batter into prepared pan and spread evenly. Set the pan on a rimmed baking sheet and bake until torte puffs up and toothpick inserted into center comes out very moist but not liquid, about 40 minutes. DO NOT OVER BAKE. TRANSFER TO A WIRE RACK AND ALLOW TO COOL FOR 30 MINUTES.
- Be gentle removing sides of pan. Let torte cool completely and refrigerate until very cold, at least 4 hours or overnight.
- Just before serving, remove sides of pan. Cover with plastic wrap and just before serving, garnish with raspberries, whipped cream and dust with powdered sugar.