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Dark Velvet Torte

Yield Makes 8 to 10 servings
Notes: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. Add egg yolks and flour to chocolate mixture; whisk until smooth.

  3. 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.

  4. 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.

  5. 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).

  6. Slide a sharp knife between torte and pan. Remove pan rim.

  7. Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.