Classic French Chocolate Torte

  • 12 oz. semi-sweet chocolate
  • 5 Tbsp. espresso or coffee
  • 2 cups sugar
  • 2 sticks butter at room temperature
  • 6 eggs, separated
  • 1 cup flour
  • Additional butter and flour for pan preparation

Preheat oven to 350 degrees. Lightly butter a 9″ spring-form pan and dust with flour. Tap out excess. Melt the chocolate on double boiler with the coffee. Scrape into a large bowl and cool for 10 or 15 minutes or until tepid. Cream the butter and sugar together until pale and fluffy. One at a time, add the egg yolks to the mixture, beating well after each addition. Mix in flour until just combined. Whip the remaining 6 egg whites to stiff peaks. Fold one-fourth of the egg whites into the chocolate evenly. Then fold the chocolate mixture into the flour, egg, sugar mixture until evenly combined. Finally, fold the remaining egg whites into the mixture in two even additions. It is ok if there are a few white streaks, but the mixture should be mostly even. Scrape the batter into the prepared pan and bake for 60-70 minutes until the top cracks and a toothpick inserted in the center comes out clean. Cool before slicing.

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