Flourless
Chocolate Torte

Makes 10 servings:

8-10 ounces bittersweet or semi-sweet chocolate chips

1 C. (2 sticks) unsalted
butter

8 large egg yolks

1 cup sugar

5 large egg whites

paper doily

fresh raspberries
(optional)

raspberry sauce (see
recipe)

Preheat oven to 350 degrees
F. Line bottom of 9 inch springform pan
w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium
saucepan over low heat until melted and smooth.
Remove from heat. Cool until lukewarm.

Using electric mixer, beat
yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4
minutes. Add chocolate mixture in 2 additions
and beat until well blended. Using clean
dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until
whites are stiff but not dry. Fold 1/3
of whites into chocolate mixture. Fold
in remaining whites in 2 additions.
Transfer batter to prepared pan.

Bake torte until crust
forms on top and tester inserted into center comes out with some moist batter
and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to
loosen. Cool in pan on rack (torte will
fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1
day ahead and covered with cake dome and stored at room

temperature.)

Use powdered sugar or grind 1/3 cup sugar in
blender until fine powder forms. Place
doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if
desired. Serve with raspberry
sauce.

Raspberry Sauce:

1 12oz. package frozen
unsweetened raspberries, thawed with juices 1/2 C. sugar

Puree raspberries with
juices and sugar in processor until smooth.
Transfer mixture to strainer set over bowl; press on solids to extract
as much liquid as possible. Discard solids
in strainer. (can be made 2 days ahead
and refrigerated)

Oh yum. I haven't made one of those in a long time, I need to do that soon. Naturally gluten free too!

Annie