Fallen Chocolate Torte

1. 1

   Heat oven to 350F.

2. 2

   Prepare a 9-inch springform pan with parchment paper.

3. 3

   Slowly melt the margarine and chocolate.

4. 4

   Cool back to room temperature.

5. 5

   Beat egg yolks and first amount of sugar until thick and soft yellow.

6. 6

   Add the chocolate mixture slowly, and blend.

7. 7

   In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).

8. 8

   Fold the whites into the rest in three stages.

9. 9

   Pour into the pan and bake 50 minutes (give or take 10).

10. 10

    LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way.

11. 11

    It falls, but I love the way the cracked top looks under powdered sugar.

12. 12

    Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.

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