This chocolate torte rises to incredible heights as it bakes, but as it cools it quickly cracks and falls. Those cracks are not flaws, they mean that this cake has the perfect composition of papery top "crust' and layers, and layers, and layers of deep chocolate (almost) fudgy perfection underneath. It is somehow both airy and dense at the same time. With its deep chocolate flavor it's great for Valentine's Day, but it is easy enough to make, so I suggest you enjoy it whenever you want.
Note About Pans: Did you lose your springform pan, but still want to make this cake? What a coincidence! Me too! (Even though I used that very pan only 5 days ago). This cake looks incredible when baked in a 9"springform pan; but if you don't have one, just use a 9"cake pan. Spray the inside of the cake pan with cooking spray, cut two strips of parchment paper that are wider than 9 inches in diameter, then overlap these sheets of parchment paper covering the inside of the pan and then use extra cooking spray to "glue" them to the sides of the pan. It will look like a beautiful chocolate cabbage.
Note about Double Boilers: Don't have a double boiler? I don't either. I just use a METAL mixing bowl set into a cooking pot filled with 2 inches of water. Ideally, the mixing bowl will not touch the water, but I've totally made this with the metal bowl touching the hot water and the world did not end.
Flourless Chocolate Torte
Serves 6-8. Prep time 20 minutes (plus 1 hour for eggs to come to room temp). Bake 30 minutes.
Ingredients
5 large eggs (separated and left at room temperature for 1 hour)
3 oz semi sweet chocolate
3 oz dark chocolate or bitter sweet chocolate (or you can use more semisweet)
2/3 cups butter
2/3 cups sugar (divided)
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt
STEP ONE: Separate Eggs and prep your pan
Put egg whites directly into a stand mixer bowl or mixing bowl (if using a hand mixer). Put egg yolks into a bowl big enough to be combined with 1/3 cup sugar. I use a cereal bowl. Cover both bowls with plastic wrap. Set aside for 60 minutes to come to room temp.
Preheat oven to 350. Line bottom of 9" springform pan with a circle of parchment paper (use the pan to trace an outline with a pencil and cut to size). Then lightly coat bottom and sides of pan with neutral oil/cooking spray. You don't want a heavy coat of oil because you want the cake to be able to climb the sides of the pan.
STEP TWO: Prep your chocolate
Set up a double boiler. Break up chocolate into roughly 1/2 ounce pieces and chop butter. Add them to the double boiler and melt chocolate and butter over medium heat. Stir occasionally. Once chocolate and butter have melted, carefully remove bowl from heat. Mix in vanilla extract, almond extract, and salt then set aside to cool.
STEP THREE: Whip your egg whites
Add 1/8 teaspoon of cream of tarter to the egg whites and then whip on high for 30 seconds or until they just become fluffy. Reduce mixer speed to medium and SLLLLOWLY pour 1/3 cup sugar in with the egg whites (this should take about half a minute). After the sugar is added return the mixer speed to high and beat the egg whites until they form peaks. Once they start getting stiff check them every 15 seconds to make sure you don't over do it (over-beaten egg whites start to deflate).
STEP FOUR: Mix it all together and bake
Throughly mix the egg yolks with the remaining 1/3 cup sugar. Test your melted chocolate mixture to make sure it's cool enough (it should feel warm but not scalding). If it's not too hot, mix egg yolks and sugar mixture into the melted chocolate. Then use a spatula to fold in about 1/3 of the egg whites into the chocolate. Stir until egg whites are throughly incorporated. Then, gently fold in the rest of the egg whites. Make sure to scape the sides and bottom of the bowl. It's okay if there are a few lighter streaks in the batter.
Pour bater into pan and bake in the middle of the oven. Bake for 25-35 minutes until knife comes out clean but a little wet (kinda like a gooey brownie).
Set torte aside to cool for 10 minutes before removing from pan. While you can eat this cake warm, it's truly at its best after 4-24 hours in the fridge. To serve, dust with powdered sugar or top with whipped cream. It will keep in the fridge for up to 4 days.
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