DECADENT CHOCOLATE TORTE

with whipped cream if you please

For this month, or any month, you feel the urge for a quick and fancy chocolate fix on your entertaining table……. I offer you this fabulous recipe

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Ingredients

200 GRAMS SEMISWEET CHOCOLATE, ROUGHLY CHOPPED OR CHIPS…….200 GRAMS BUTTER CHOPPED…….4 EGGS SEPARATED INTO YOLKS AND WHITES……….1 CUP SUGAR (200 GRAMS)…..1 CUP ALMOND FLOUR, OR GROUND ALMONDS ( 100 GRAMS)……1/4 TEASPOON SALT….COCOA POWDER FOR DUSTING

PROCESS

PREHEAT OVEN TO 350 DEGREES F……….GREASE AN 8 INCH SPRINGFORM PAN AND LINE THE OUTSIDE WITH ALUMINUM FOIL

PLACE CHOCOLATE AND BUTTER IN A HEAT PROOF BOWL…..SET OVER A POT OF SIMMERING WATER….STIR UNTIL MELTED
IN A MIXING BOWL MIX 4 EGG YOLKS WITH 1/2 CUP OF SUGAR UNTIL THICK
STIR IN THE CHOCOLATE MIXTURE, 1 CUP ALMOND FLOUR AND 1/4 TEASPOON SALT
IN A. MIXER WITH THE WHISK ATTACHMENT, WHISK THE 4 EGG WHITES WITH 1/2 CUP SUGAR…….UNTIL PEAKS FORM
FOLD 1/3 OF THE EGG WHITES INTO THE CHOCOLATE BATTER WITH A RUBBER SPATULA OR SPOON UNTIL MIXED……CONTINUE TO FOLD IN THE REMAINING EGG WHITE INTO THE CHOCOLATE BATTER UNTIL FULLY COMBINED…….MAKE SURE TO FOLD GENTLY AS NOT TO DEFLATE THE EGG
POUR BATTER INTO PAN
BAKE FOR 30 MINUTES…..THE TORTE SHOULD BE SET ON THE SIDES BUT STILL A BIT JIGGLY IN THE CENTER
COOL ON A RACK AND THEN REFRIGERATE FOR FOUR HOURS UNTIL SET
SIFT COCOA POWDER OVER THE TOP…… AND SERVE………WITH WHIPPED CREAM IF YOU LIKE!