Before my husband and I got married almost 25 years ago, my parents gave me a very special cookbook called, “A Taste of Home”. You have probably never heard of it because it was made just for me. It was a spiral-bound book that contained about 50 of our family’s favorite recipes. This “Chocolate Torte” recipe came from that book. I’m pretty sure I’ll be sharing other family recipes from the cookbook in the future (like “Really Good Chocolate Frosting” and “Mom’s Tortellini Salad”).
This recipes contains only four ingredients, minus the garnish. Chocolate, eggs, and butter make up the ingredient list so this would be such a treat for someone who does not eat gluten.
To decorate this chocolatey goodness, I used powdered sugar and fresh berries. First, I garnished this torte with a sprinkling of powdered sugar. You can use a small sieve and place a spoonful powdered sugar in it. As you move the sieve above the top of the torte gently mix the sugar with the spoon so that the powdered sugar falls in a uniform way.
Next, I arranged some fresh berries on top. It made for a pretty presentation, but more importantly it was delicious.
Chocolate Torte
4 (1 ounce) squares of unsweetened chocolate
1 (12 ounce) package of semi-sweet or bittersweet chocolate chips (I love Ghiradelli Bittersweet Chocolate chips)
10 TBSP of unsalted butter (always use unsalted butter when baking unless a recipe specifies)
5 eggs, separated
Preheat oven to 375.
Melt butter and chocolates in sauce pan over low heat (chocolate scorches easily so be patient!)
Let chocolate/butter mixture cool for about 10 minutes(rushing this step will result in scrambled eggs-yuck). Beat in egg yolks.
Whip egg whites with a pinch of salt until stiff.
Fold 1/4 of egg whites into chocolate, then the remainder.
Pour into 8″ springform pan.
Bake for 12-14 minutes. DO NOT OVERBAKE!
Serve with berries and freshly whipped cream.