Chocolate Flourless Torte
Ingredients:
10 oz dark or bittersweet chocolate (60-72%)
3/4 cup (6 oz) unsalted butter (coconut oil for dairy free)
2 tsp vanilla extract
5 large eggs (room temperature)
1 cup sugar (xylitol for low carb)
Preheat oven to 325 degrees.
Grease a springform pan that is 8-9" in diameter and 3" deep.
Place chocolate and butter in a double boiler and melt until smooth.
Remove from heat and whisk in vanilla.
While chocolate mixture is melting, place eggs and sugar in a large bowl and beat on high speed for 5 minutes until mixture almost triples.
Pour chocolate mixture into egg mixture and gently mix until smooth.
Pour into pan and bake for about 45 minutes. A crust will form on top but a toothpick should come out with a bit of wet batter on it.
Let cool about 10 minutes
Run a knife around the pan and transfer to a rack.
Sprinkle with powdered sugar just before serving if desired.
This cake is satisfying, easy to make, and a chocolate lover's dream. I learned about it on Passover from my friend Arlene who served it. I had to get the recipe...