CHOCO TORTE

This flourless chocolate torte is a chocolate dream, with a luxurious texture rarely found in flourless cakes sure to leave you satisfied. Baking the cake is nearly idiot proof (thankfully for me) so you should have great results the first and every time you make it. The chocolate is a perfect blank canvas for any garnishes and toppings you want, like whipped cream, peanut butter, Nutella or maraschino cherries. The possibilities are endless.

5 whole eggs

10 ounces bittersweet chocolate,

coarsely chopped or in chips 3/4 cup white granulated sugar

2/3 cup diced butter

1/2 teaspoon kosher salt

You will need:

9 inch springform pan

1 roasting pan aluminum foil parchment paper butter or nonstick spray

Preheat oven to 350 and prepare a 9-inch springform pan by rubbing it well with butter and wrapping it with two layers of aluminum foil on the outside (to keep water out while baking). I like to trace a circle of parchment with the springform pan, too, then cut it out and place it inside the bottom of the pan to ensure easier removal from the cake later.

Place the chocolate and diced butter in a bowl and melt over a double boiler (a medium pot filled with a few inches of simmering water) until the mix is smooth and all of the lumps have melted. Remove from the heat. Next, crack the eggs and sugar into a second mixing bowl and whisk until the egg yolks and white are all mixed together. Add a pinch of kosher salt then fold the melted chocolate and butter mixture into the eggs and incorporate well with a spatula.

Pour the batter into your prepared pan, then place in a roasting pan with a few inches of water. Bake for 18 minutes then check for doneness – it should jiggle with a little give without feeling super wet underneath the crusty surface. If you need to cook it more, add a few minutes at a time to check it without overcooking it. Allow the cake to cool on a wire rack until room them then unmold carefully from the pan. Refrigerate for a few hours, or preferably overnight, before portioning. To get clean edge, use a knife dipped in water. You can top the cake with anything you want but it doesn’t need more than a little flaky sea salt and whipped cream to be satisfying!

Serves: 8 Per serving: 439 calories (percent of calories from fat, 70), 8 grams protein, 29 grams carbohydrates, 5 grams fiber, 38 grams fat (22 grams saturated), 174 milligrams cholesterol, 275 milligrams sodium.