Flourless Chocolate Torte (Print Version)

# Ingredients:

→ For the torte

01 - 4 large eggs
02 - 8 oz (225g) good-quality dark chocolate (minimum 70% cocoa)
03 - ¼ teaspoon salt
04 - 1 teaspoon vanilla extract
05 - ½ cup (115g) unsalted butter, softened
06 - 1 cup (200g) white granulated sugar

→ Optional toppings

07 - Fresh berries
08 - Whipped cream
09 - A light dusting of powdered sugar

# Instructions:

01 - Turn your oven to 375°F (190°C) and give a 9-inch springform pan a light coat of butter. Put a round of parchment paper on the bottom, so it’s easy to take the dessert out when it’s done.
02 - Chop the dark chocolate into small bits and mix it with the butter in a heat-safe bowl. You can warm it up in two ways: place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water) and stir now and then till smooth, or microwave it for 30 seconds at a time, stirring after each round till totally melted. Let it cool a little.
03 - Grab a big bowl and toss in the eggs and sugar. Use an electric mixer on medium-high and beat for 3-4 minutes, until it’s pale, thick, and nearly doubles in size. If you lift the beater, it should drizzle off and sit briefly on the surface before disappearing.
04 - Slowly pour your slightly cooled chocolate mixture into the egg mixture, stirring lightly with a flexible spatula. Add the vanilla and salt while folding it all together. Keep folding until it’s completely blended and no streaks are visible. Be careful to stir softly so the batter stays fluffy.
05 - Pour the batter into your prepared pan and smooth the top. Put it into the preheated oven and bake for about 20-25 minutes. The edges should look firm while the center stays soft and has a slight wiggle when you nudge the pan. Don’t overbake—it should stay gooey in the middle.
06 - Take the dessert out of the oven and place the pan on a wire rack to cool. The middle might sink a little as it cools, but that’s totally fine and makes a nice spot for your toppings!
07 - Once it’s cooled, carefully slide a knife around the edge to loosen it and remove the springform pan sides. Right before serving, sprinkle on some powdered sugar for a nice touch. Add a scoop of whipped cream or some berries if you’d like.

# Notes:

01 - You can keep this dessert loosely covered at room temp for up to 2 days.
02 - If storing longer, put it in the fridge for up to 5 days, but let it sit out to warm up before eating for the best taste and texture.
03 - Choose the best chocolate you can afford since it’s the star of the dish—better quality means better flavor!

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