WARM CHOCOLATE TORTE
ounces bittersweet chocolate, such as Caillebaut, or Valrhona, coarsely chopped
10 ounces sweet butter, soft
9 egg yolks
1/2 cup granulated sugar
5 egg whites
1/4 teaspoon cream of tartar
confectioners' sugar for
Preheat oven at 300 degrees.
Butter the inside of 10 3 1/4
-or 4-by 1-inch rings.
Use empty 6-oz pineapple cans, with tops, bottoms,
and labels removed. Set rings on a buttered baking sheet.
Melt chocolate on
low heat or in double boiler. Set aside to cool. Cream the butter in an
electric mixer. Beat in the cooled chocolate.
In a large bowl, beat the egg
yolks with 6 teaspoons sugar until lemony colored. Beat in the chocolate
Beat egg whites with cream of tartar to form soft peaks. Add the
remaining 2 teaspoons sugar and beat at high speed to hold soft peaks. Fold in
the chocolate mixture.
Fill rings 1/2 full. Recipe can be made 3 hours
ahead to this point.
Bake 15 to 20 minutes. Set baking sheet on a rack to
cool. After 10 minutes.
Twist rings and remove from the tortes.
Transfer to dessert plates. Dust with sugar. Serve with ice cream. Drizzle
with bittersweet chocolate sauce.
Bittersweet chocolate sauce:
medium saucepan, combine 5 oz bittersweet chocolate with 1 1/4 cups warm water.
Melt chocolate on low heat.
Away from heat, whisk in 2 teaspoons sweet
butter. Cool and refrigerate.