Chocolate Torte
This torte is so light since you whip the eggs into stiff peaks, but don't be fooled, it is practically as rich as cheesecake!
Ingredients
- ½ cup granulated sugar
- ¼ cup cocoa
- 3 Tablespoons all-purpose flour
- ¼ teaspoon baking powder
- 1 4 oz. bar bittersweet chocolate finely chopped
- ½ cup boiling water
- 2 egg yolks
- 1 Tablespoon vanilla extract
- 4 egg whites
- ½ cup granulated sugar
- powdered sugar sifted
Instructions
- Preheat oven to 375°.
- Combine sugar, cocoa, flour, and baking powder in a large bowl and whisk until combined.
- Add the chopped chocolate and boiling water, stirring until chocolate melts.
- Stir in egg yolks and vanilla.
- Beat egg whites at high speed with an electric mixer until foamy.
- Add ½ cup granulated sugar, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 3 minutes.
- Stir ⅓ of egg whites into chocolate mixture, then fold in the remaining egg whites.
- Pour into a lightly buttered 8" springform pan. Bake at 375° for 28 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove sides of pan and cool completely. The cake will crack on top. Sprinkle with powdered sugar if desired.