A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Ingredients
- unsweetened cocoa powder for dusting: 0.5 tsp (or as needed)
- semi-sweet chocolate squares: 2 packages (8 ounce packages, chopped)
- butter: 0.5 cup
- eggs, separated: 5 piece
- vanilla extract: 1 Tbsp
- white sugar: 0.25 cup
- chocolate chips: 0.25 cup
- almonds: 0.25 cup (crushed)
- confectioners' sugar for dusting: 1 tsp (or as needed)
- unsweetened cocoa powder for dusting: 0.5 tsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
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Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
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Whisk egg yolks and vanilla extract together in a large bowl.
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Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
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Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
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Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
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Spread batter evenly into prepared springform pan.
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Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
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Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
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Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
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Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..
