Flourless Chocolate Torte with Ganache

Directions

To make the Chocolate Torte:

Preheat oven to 350℉ (180℃) F and position oven rack in the center of the oven.

Grease an 8-inch springform with butter or coat with cooking spray.

Line bottom and sides of pan with parchment paper.

Separate the eggs when they are cold, put the egg whites in one bowl and the egg yolks in another bowl.

Cover the two bowls with plastic wraps and let sit in a warm place or in warm water to bring to room temperature, 10 to 15 minutes.

Meanwhile, melt the butter and chocolate in a stainless steel bowl sit over a saucepan of simmering water.

Add egg yolks and ½ cup sugar in the bowl of an electric mixer or a hand mixer.

Beat on medium high speed until thick and pale, 4 to 5 minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)

Beat in the vanilla extract and melted chocolate mixture until smooth. Transfer the chocolate and egg yolk mixture into a large bowl and set aside.

Wash the bowl very clean, then beat the egg whites until foamy.

Add the cream of tartar and keep beating until soft peaks form.

Slowly pour in the remaining ½ cup sugar and beat until stiff peaks form.

With a rubber spatula fold a small amount of whites into the egg yolk mixture to lighten the batter.

Stir in the remaining egg whites, folding until just incorporated. Do not over mix or the batter will deflate.

Pour into the prepared pan, smoothing the top.

Bake for about 50 to 55 minutes or until a wooden stick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.)

Remove from oven and transfer on a wire rack to let cool.

The top of the cake will have become hard with a cracked surface and lots of crumbs.

Cover with plastic wrap and place in the refrigerator for a few hours or up to a few days.

To make the Ganache:

Add the chopped chocolate or chocolate chips in a stainless steel bowl.

Heat the cream and butter in a small saucepan over medium heat.

Bring just to a boil.

Pour the boiling cream over the chocolate and let stand for about 5 minutes.

Mix until smooth. Stir in the liqueur if needed.

To Assemble the cake :

Take torte out of refrigerator and brush any loose crumbs from the cake.

Set on a wire rack, let top of the cake facing down and the bottom of the cake is facing up.

Place the wire rack on a baking sheet in order to catch the chocolate ganache drips.

Pour the ganache into the center of the cake.

Spread the ganache with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating.

If there are any bare spots on the sides of cake, cover with ganache.

You can top with some fresh strawberries, raspberries, blueberries or mixed berries, shave some chocolate over if desired;

Refrigerate cake until whenever you are ready to serve this delicious chocolate torte.

Note: The torte is best served the next day as it allows the flavors to blend.

Cut the cake in small slices with a sharp knife, wiping off the knife after slicing each piece.