This is my favourite 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.
4 people made this
Makes: 1 chocolate cake
400g high quality dark chocolate (75 to 85% cocoa), chopped
7 large eggs, separated
170g caster sugar
1 pinch salt
icing sugar for dusting
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 160 C / Gas 3. Cut a square piece of greaseproof paper that is larger than the springform tin. Set it on the bottom of the springform tin and secure the ring on top; the paper will extend outside of the springform tin, which makes it easier to remove the torte after baking. Grease the sides of the springform tin.
Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
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.
Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
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.
Stir 1/3 of the egg whites into the chocolate mixture to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer mixture into the prepared springform tin.
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.
Cool on a wire rack until completely cool. Unmould carefully, since the torte breaks easily.