I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.
Flourless Chocolate Torte
8 to 10 servings
2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
1. Preheat oven to 425F. Grease a 9-inch springform pan; wrap bottom of pan with foil. (This will keep water from seeping in during baking.) Set aside.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.