Flourless Chocolate Torte

1. 1

   Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350u00b0. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.

2. 2

   In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.

3. 3

   Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites.

4. 4

   Transfer to a greased 9-in. springform pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

5. 5

   Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.