Prep 20 mins
Cook 1 hr
My standard dessert because there is no flour and no butter/cream! Great with raspberries or almonds and ganache made with equal parts soy milk and chocolate. Another variation: Heat and strain raspberry jam. Pour this over the warm torte-and when cool, finish the torte with fresh raspberries and ganache. ***For me this is a very easy torte to make. The results are thick and rich and gooey. The egg whites make the torte rise and then as it cools it falls to create an extraordinary denseness. Please note, however, if you over or under whip the egg whites or if you over bake the torte you will not be satisfied.
- 8 ounces callebaut bittersweet chocolate
- 1⁄2 lb margarine (my favorite soy margarine is Willow Run)
- 8 egg yolks
- 2⁄3 cup sugar
- 5 egg whites
- 1⁄3 cup sugar
- Heat oven to 350°F.
- Prepare a 9-inch springform pan with parchment paper.
- Slowly melt the margarine and chocolate. Cool back to room temperature.
- Beat egg yolks and first amount of sugar until thick and soft yellow. Add the chocolate mixture slowly, and blend.
- In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
- Fold the whites into the rest in three stages. Pour into the pan and bake 50 minutes (give or take 10).
- LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way. It falls, but I love the way the cracked top looks under powdered sugar.
- Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.
First, I want to say that I tried making this twice (followed directions exactly). The first time I made it, I thought the taste was off - and really attributed it to my technique with the egg whites. After a request from the author and from the community on how to beat this properly - I really felt I would have better results. The second time I made it, it did rise better than the first time around, but the taste was the same. The consistency was really dense and heavy, and the taste was exactly like a brownie. DH said "oh, brownie again, it's good". It's not what I was going for at all - I looked for a rich yet light texture, but unfortunately did not find it in this recipe. I'm sorry :( I tried twice and made a real effort both times using very high quality ingredients.
Fabulous, fabulous, fabulous. Question: how can these ingredients produce such a marvellous eating experience? Answer: this isn't cooking, it's magic! This recipe is going straight into my "Six Star Recipes!" cookbook. Mrs B's top tip #1: freeze egg yolks left over from egg white heavy recipes, then you'll have the three extra yolks needed for this recipe ready to hand. Mrs B's top tip #2: when placing the cake in the oven, leave plenty of room between the top of the cake tin and the shelf above; this cake rises a lot before it falls!