Flourless Chocolate Torte

Sometime you need to indulge. Sometimes it is acceptable to eat something that is in no way "good" for you. Like french fries. I love french fries but try to only eat them once in a while because I know they have no nutritional value.

Just like when I drink alcohol. I mean we all can make health claims about benefits of red wine, and protein in beer, etc. but we all know the real truth. 

But when you haven't had something sweet in a while why not let yourself enjoy something rich, dark and decadent like chocolate? I mean really, why not? I mean all is fair in love and chocolate. 

I'll admit that I usually don't like really rich tasting desserts but there is something about dark bittersweet chocolate that can really tickle my sweet tooth. This torte is flourless so it is dense and moist. But I love what the meringue does to lighten the batter and create this crust on the outside.

Also, I really encourage eating this with something like ripe berries or ice cream to help cut through the richness. I really like raspberries with dark chocolate but any berry would work well. 

Enjoy!

Flourless Chocolate Torte
13 oz bittersweet chocolate
7 tbsp unsalted butter, softened, Plus 1 Tbls softened for coating cake pan 
1 Tbsp instant espresso powder
2 Tbsp boiling water
2 Tbsp brandy
4 large eggs, separated
1/8 tsp salt
3/4 cup sugar

To prepare the cake pan, cut a disk of baking parchment to fit the bottom of an 8 inch spring form pan; set the paper aside. Coat the pan with the extra tablespoon of softened butter. Fit the round of parchment to the of the pan bottom. Set the pan on a cookie sheet and set aside.

Break up the chocolate and place in a heatproof bowl. Dissolve the tablespoon of instant coffee in the boiling water. Stir in the brandy and add to the chocolate. Set the bowl over a pot of simmering water and stir until the chocolate has melted, then let the chocolate cool. Preheat your oven to 350 degrees.

Beat the egg yolks and butter together in a bowl until creamy. Add in the cooled chocolate and mix to combine. In another bowl, beat the egg whites with the salt until soft peaks form. Gradually beat in the sugar (1/4 of a cup at a time) until you have a firm, glossy meringue. Carefully fold the meringue into the chocolate mixture (about a 1/3 of the meringue at a time), until it is evenly incorporated. Fold the batter into the prepared cake pan and gently level the surface. Bake the cake for about 40 minutes until risen and the middle is set. (There will be some cracks around the surface, the outer shell that happens is honestly my favorite part!!!)

Do not chill – this torte should be moist and soft. Unmold the cooled cake by lifting off the side of the pan and the base. Cut the torte into wedges using a knife dipped into hot water.