Email to Cat      

Dark Velvet Torte

Source of Recipe


Ladies Home Journal






List of Ingredients



• 8 ounces bittersweet or semisweet chocolate, chopped (about 1-1/3 cups)
  
• 1/2 cup butter, cut into 1/2-inch chunks
  
• 4 large eggs, separated
  
• 2 tsp all-purpose flour
  
• 1/4 tsp cream of tartar
  
• 1 Tbsp sugar
  
• *
  
• Softly whipped cream, sweetened to taste
  
• Raspberries, rinsed and drained
  






Instructions



1. Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50% power, stirring twice, until chocolate is soft -- 3 to 4 minutes, total. Remove from oven; stir until mixture is smoothly blended.
   
   
2. Add egg yolks and flour to chocolate mixture; whisk until smooth.
   
   
3. In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
   
   
4. Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
   
   
5. Bake in a 350-degree oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
   
   
6. Slide a sharp knife between torte and pan. Remove pan rim.
   
   
7. Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.
   
   Makes 8 to 10 servings.