Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate mixture; whisk until well blended.
Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
Bake at 375° for 25 minutes. (Do not overbake.) Let stand in pan on a wire rack 10 minutes before removing sides of pan.
Great recipe! I used a water bath below the springform, resulting in a slightly longer cooking time. Once cooled, I piped home made whipped cream around the edges, and placed strawberry halves around the circumference. The result was enjoyed by all! I will make this again for sure! FYI, I used 8 oz of Hershey's special dark (on hand), and 8 ounces of Lindt 70% dark (on sale).
This recipe is to die for! I have made it several times now and it is absolutely heavenly. My husband loves it - he says its between a brownie and fudge. A tablespoon of vanilla is quite a bit to use so I have been using Frangelica in its place and it is wonderful. Due to one of the reviews, I check it around 20 minutes with a cake tester and if it comes out clean, I take it out of the oven so not to overbake it.
Made to rave reviews. Used a mixture of bittersweet and semi-sweet chocolate and topped with some sugared black & red raspberries. Watch the time as due to the oven I was using, it did not need the full 25 minutes.
My sister was diagnosed last year with Type 2 diabetes and we were looking for a dessert recipe that wouldn't adversely affect her blood sugar. This delicious torte is absolutely perfect and has been the subject of rave reviews every time we've prepared it. I added a glaze of semi-sweet chocolate, butter and cream and now it's the most requested dessert we've ever made. Elegant, easy to prepare, very little sugar and flawless. Thank you!
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