- 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/3 cups)
- 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
- 4 large eggs, separated
- 2 teaspoons all-purpose flour
- 1/4 teaspoon cream of tartar
- 1 tablespoon sugar
- Softly whipped cream, sweetened to taste
- Raspberries rinsed and drained
- calories 229
- caloriesfromfat 75 %
- protein 4.2 g
- fat 19 g
- satfat 11 g
- carbohydrate 15 g
- fiber 0.5 g
- sodium 119 mg
- cholesterol 110 mg
How to Make It
Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.
Add egg yolks and flour to chocolate mixture; whisk until smooth.
In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
Bake in a 350° oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
Slide a sharp knife between torte and pan. Remove pan rim.
Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.