Gluten-Free Flourless Dark Chocolate Torte

Ingredients

Dark chocolate

8 ounces, finely chopped

Unsalted butter

1/2 cup

Granulated sugar

3/4 cup

Eggs

5, separated

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Cocoa powder

2 tablespoons, plus more for dusting

Powdered sugar

for dusting

Fresh berries

for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together over a double boiler or in the microwave in 30-second increments, stirring until smooth. Let the mixture cool slightly.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is well combined and creamy.
4. Gradually pour the cooled melted chocolate mixture into the egg yolk mixture, stirring constantly to ensure they combine smoothly.
5. In a clean bowl, beat the egg whites until stiff peaks form. This will give the torte its characteristic light yet dense texture.
6. Gently fold the beaten egg whites into the chocolate mixture. Do this in batches to ensure a smooth batter with no streaks.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the torte is set and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake as it could make the torte dry.
9. Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
10. Once cooled, dust the top of the torte with additional cocoa powder and powdered sugar for a beautiful finish.
11. Slice the torte and serve it with fresh berries for a pop of color and a refreshing contrast. Enjoy!