This delicacy is wonderful for chocoholics like me! I make this melt-in-your-mouth torte for special occasions often.
Sprinkle confectioners' sugar for a classy finish. Kayla Albrecht, Freeport, Illinois
INGREDIENTS- 5 large eggs, separated -16 ounces chopped semisweet chocolate- 3/4 cup butter, cubed -1/4 teaspoon cream of tartar1/2 cup sugar Optional confectioners' sugar
Leave egg whites in a big bowl at room temperature for 30 minutes. Preheat oven to 350°. Pour chocolate and butter into a double boiler or metal dish over barely simmering water and whisk until smooth. Stop cooking and cool.
In another large basin, beat egg yolks until thick and lemon-colored. Mix in chocolate. Beat egg whites and cream of tartar on medium speed until frothy with clean beaters.
Beat on high after adding 1 tablespoon of sugar at a time until dissolved. Continue beating until firm glossy peaks emerge. First incorporate a fourth of egg whites into chocolate mixture, then the rest.
Place in a greased 9-inch springform pan. Bake 40–45 minutes until a toothpick inserted in center comes out with moist crumbs. Do not overbake. Cool thoroughly on wire rack.
Open pan sides with knife. Remove pan rim. Sprinkle confectioners' sugar if desired.
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