Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Bittersweet chocolate - chopped fine

  2. 1 Unsalted butter

  3. 4 Eggs - separated (large)

  4. 3/4 cup 148g / 5 1/5oz Granulated sugar

  5. 2 tablespoons 30ml Granulated sugar

  6. 1 teaspoon 5ml Confectioner's sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1 In double boiler melt chocolate and butter until smooth then let cool slightly.

  2. In separate bowl lightly beat egg yolks. using a spatula fold in to chocolate mixture.

  3. In large bowl beat the egg white until they form peaks. gradually add all the granulated sugar until the whites turn glossy. Then fold the chocolate mixture into the whites just until no white streaks remain but NO MORE!

  4. COVER AND REFRIGERATE FOR 4 HOURS 5 Preheat oven to 375F. butter and flour a baking sheet. Butter the inside of 6 metal rings that measure 3 inches wide and 2 inches deep. dip the rings in flour and set on the prepared baking sheet. Spoon the mixture into prepared rings and bake for 18 minutes until the tops are firm and a knife inserted between the ring and cake comes out clean. using a wide metal spat, lift the rings off the baking sheet to serving plates and remove the rings. the tortes will sink slightly and the tops will crack.

  5. Serve immediately(while still warm) w/ cold fresh whipped cream on top.


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