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September 29 2012

Guppy's Flour less Chocolate Torte

My recipe for the month is one some of our local and out of state email friends have been asking for. It’s our flourless chocolate torte. I hope you enjoy and until next month, cheers
Flourless Chocolate Torte 1 – 9” Spring Form Pan Preheat oven to 315-degrees 9 ½ oz   bittersweet chocolate chopped 2    oz unsweetened chocolate chopped 8    oz whole butter 1 1/8 cup sugar 6                 extra large eggs separated (make sure no yolk is mixed with whites) 1 pinch       salt 1 oz     melted butter 2 Tbs           sugar 1   12 x 12 sheet of foil 1   12 x 12 or larger casserole dish 2 cups       warm water  
  1. Melt butter and rub the entire inside of the cake pan until well coated 
  2. Spread the 2 Tbs of sugar in the pan as if you were pan handling gold to coat the entire inside of the pan. This will help the cake from sticking and to rise.
  3. Foil the pan 3/4 the way up so the sides are protected
  4. In a double boiler, melt the chocolates and butter Whisk in sugar and set aside
  5. In a Kitchen Aid mixer fitted with the whip attachment, whip the whites with the salt until stiff peaks are formed, add yolks one at a time until well incorporated
  6. whisk whites mixture in with chocolate mixture until well blended 
  7. Pour batter in the prepared 9-inch pan and scrape with a spatula to get all the batter in
  8. Place cake in casserole dish and add the warm water until it rises half way up the sides
  9. Place in oven on the middle rack and set a timer for 1 hour and 10 minutes. Cake should rise and a slight dome should appear
  10. Turn off oven and let rest 10 more minutes in oven to ensure doneness
  11. Pull out and let cool.Refrigerate until cooled throughout.
  12. With a paring knife, run down the sides to loosen cake, pull off spring form and use a large knife to slide on to a platter
You can reheat in microwave for 30 – 45 seconds.  Serve with some warm chocolate sauce and fresh berries