Ingredients:
16 ounces semisweet chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 tablespoon vanilla
1/4 cup confectioners’ sugar
Directions:
Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
In 2 qt saucepan over low heat, melt chocolate with butter.
In large bowl, with wire whisk beat egg yolks and vanilla.
Slowly beat warm chocolate mixture into yolk mixture until blended.
In small bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
Fold beaten egg whites into chocolate mixture, one third at a time.
Spoon batter into pan spreading evenly.
Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
Cool torte in pan.
When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
Arrange wedges alternately on cake plate.
Servings: 12
Time preparation: 30 min.
Time total: 90 min.