This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.
Ingredients
- unsalted butter: 0.75 cup
- ounces high quality dark chocolate (75 to 85% cocoa): 14 piece (chopped)
- eggs, separated: 7 piece
- ⅞ cup sugar: (divided)
- pinch salt: 1 piece
- confectioners' sugar for dusting: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
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Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
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Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
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Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
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Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
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Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
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Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
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Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
