Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Generously grease a 9-inch springform pan with butter or cooking spray, then line the bottom with parchment paper. For an extra measure, you can lightly flour the greased sides of the pan (using cocoa powder is a great flourless alternative).
- In a double boiler set over simmering water, or in a heatproof bowl set over a saucepan of water (ensuring the bottom of the bowl doesn’t touch the water), melt the finely chopped bittersweet chocolate and the cubed unsalted butter. Stir gently and continuously until the chocolate is completely smooth and melted. Remove the bowl from the heat and let it cool slightly for about 5-10 minutes.8 ounces good quality bittersweet chocolate (60-70% cacao), finely chopped, 1 cup unsalted butter, cut into cubes
- Once the chocolate mixture has cooled slightly, stir in 1/2 cup (100g) of the granulated sugar, the pure vanilla extract, and the salt. Mix until everything is well combined and the sugar has dissolved into the chocolate.1 cup granulated sugar, divided, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt
- Whisk in the egg yolks, one at a time, into the chocolate mixture. Ensure each yolk is fully incorporated before adding the next. The mixture will thicken and become glossy.6 large eggs, separated
- In a separate, clean, and dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup (100g) of granulated sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat, as this can dry out the egg whites. Stiff peaks mean that when you lift the beaters, the egg whites stand up straight.6 large eggs, separated, 1 cup granulated sugar, divided
- Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Use a spatula and a folding motion, cutting down through the center and bringing the batter up and over. Once incorporated, gently fold in the remaining egg whites in two additions until no streaks of white remain.
- Pour the batter into the prepared springform pan and smooth the top with the spatula. For an even bake and to prevent cracking, place the springform pan in a larger baking pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan, creating a water bath. Bake for 35-40 minutes, or until the edges of the torte are set and the center is still slightly soft and jiggly. A toothpick inserted near the edge should come out with moist crumbs, but not wet batter.
- Remove the springform pan from the water bath and let the torte cool in the pan on a wire rack for about 15-20 minutes. If the torte has puffed up significantly, the center might sink slightly as it cools, which is normal and creates a desirable texture. Once slightly cooled, carefully run a knife around the edge to loosen it from the pan and then remove the outer ring of the springform pan. Let the torte cool completely in the pan on the wire rack. For the best texture, chill the torte in the refrigerator for at least 2-3 hours, or preferably overnight, before serving.
Notes
This torte is naturally gluten-free and takes approximately 30 minutes of active preparation. For best results, chill overnight before serving.
