Chocolate Torte
Ingredients
- 340 g bittersweet chocolate (60% cacao or higher), chopped
- 115 g unsalted butter, cut into pieces and room temperature
- 1 teaspoon instant espresso powder
- 6 large eggs
- 99 g sugar (or confectioner's sugar)
- ¼ teaspoon kosher salt
- Unsweetened cocoa powder for dusting
Instructions
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Preheat oven to 175 °C. Grease a 9-inch springform pan with butter and line the bottom with a 9-inch circle of parchment paper. Set aside.
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Combine chocolate, butter, and espresso powder over a double boiler. Stir together until fully melted and incorporated. Remove from heat and set aside. Separate eggs into yellows and whites. Add yellows directly to a large mixing bowl with salt and add egg whites to a stand mixer.
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With the whip attachment on the stand mixer, whip together egg whites and sugar on medium-high until quadrupled in volume to create a meringue. Add half of melted chocolate mixture to the large mixing bowl and gently stir to combine. Add remaining chocolate and fold to fully combine. Fold meringue into chocolate mixture.
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Carefully transfer batter to prepared springform pan. Bake until the surface doesn't move when shaken and a toothpick inserted comes out clean, about 45 minutes. Allow to cool completely before removing from pan. Dust with cocoa powder and serve.
Notes
Chef's Notes
If you don't want to bother with a double boiler, simply melt the chopped chocolate in the microwave by heating it on 30% power for 30 second intervals, stirring between each interval, until fully melted. Melt the butter separately and then stir into melted chocolate. Proceed with recipe as written.
Imported from Mela.
