Dark Velvet Torte

1. 1

   Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.

2. 2

   Add egg yolks and flour to chocolate mixture; whisk until smooth.

3. 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. 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. 5

   Bake in a 350u00b0 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. 6

   Slide a sharp knife between torte and pan. Remove pan rim.

7. 7

   Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.

No additional tips available.