This is my go to cake whenever I am bringing a dessert to someones party or hosting my own dinners. You can’t go wrong with chocolate and when you have a cake that is this simple it’s an added bonus.
Flourless cakes are now all the rage, but for me, this is nothing new. I think I made this for the first time twenty years ago and my friend Nick Malgieri even included it in his book; Chocolate!
It is best to use really good chocolate such as Valrhona, Callebaut or Scharffen Berger and be sure you melt it over a double boiler or carefully in the microwave. I have seen students burn chocolate and it’s such a shame as there is nothing you can do to save it.
The other important step is beating the egg whites just until stiff. If you over beat they can become what we call “dry” which will mean your cake won’t rise. I didn’t make the sauce for this photo, sorry, but it can be served without as it is here.
Flourless Chocolate Torte with Raspberry Sauce
9 Tb. unsalted butter, softened
3/4 cup sugar
7 large eggs, separated
8 oz. good quality semisweet or bittersweet chocolate, melted, cooled
1 bag frozen unsweetened raspberries, defrosted
1/4 cup confectioner’s sugar
2 Tb. lemon juice or raspberry liqueur
1 cup cold heavy cream, whipped with 3 Tb. confectioners sugar and 2 tsp. vanilla extract
1. Heat the oven to 350. Grease and flour a 9-inch spring form pan.
2. Cream butter and sugar in a large bowl. Beat until fluffy and light. Add yolks, one at a time, beating until combined.
3. Add chocolate and mix only until blended.
4. Beat egg whites with an electric mixer until stiff peaks form.
5. Lighten the chocolate with about a third of the whites
fold in the remaining whites.
6. Transfer to the prepared pan and bake for 40 minutes, until center is springy to the touch.
7. Meanwhile combine the berries, sugar and lemon juice in a food processor and then strain out the seeds.
8. Cool the cake slightly and then remove the side. Cool completely and serve with whipped cream and or raspberry sauce.