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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving. Ingredients:
8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/3 cups) |
1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks |
4 large eggs, separated |
2 teaspoons all-purpose flour |
1/4 teaspoon cream of tartar |
1 tablespoon sugar |
softly whipped cream, sweetened to taste |
raspberries rinsed and drained |
Directions:
1. Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.
2. Add egg yolks and flour to chocolate mixture; whisk until smooth.
3. In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
4. Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
5. Bake in a 350° oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
6. Slide a sharp knife between torte and pan. Remove pan rim.
7. Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.
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