Gluten Free Chocolate Torte
16 oz. semisweet baking chocolate, coarsely chopped
1/2 cup butter
5 large eggs, separated
1 Tbs. vanilla extract
Raspberries for garnish (optional)
Preheat oven to 250 degrees.
Grease a 9 x 2 1/2 springform pan; dust with cocoa. Line pan bottom with kitchen parchment or waxed paper (I didn't have any, so he cut a piece from a brown paper bag, which is what I learned from my mother). Paden wanted a heart shaped torte, so he bought the pan and gave it a try. We found out that a springform pan was not really necessary.
In 2 quart saucepan over low heat, melt chocolate with butter. In large bowl, with wire whisk or fork, beat egg yolks with vanilla. Slowly beat warm chocolate mixture into yolk mixture until blended.
In small bowl, with mixer at high speed, beat egg whites until soft peaks form.
He learned what soft peaks and stiff peaks meant as he gradually beat in 1/4 cup confectioners sugar until sugar dissolves and whites stand in stiff peaks.
Pretty good, huh?
Fold beaten whites into chocolate mixture, one-third at a time. "Folding" is tricky even for a seasoned baker since you have to get the egg whites mixed in well enough without flattening them. I made this once without getting the whites mixed in good for fear of ruining them and the result was unpleasant stringy bits of whites in the finished torte.
Spoon batter into pan, spreading evenly. Bake torte one hour or until toothpick inserted in center comes out almost clean. Cool torte in pan.
When torte is cool, remove the side of pan, then remove torte from pan bottom; discard parchment.
Cut torte into 12 wedges. Sprinkle with confectioners sugar and/or cocoa. Garnish with raspberries.
It turned out really great, came out of the pan easily, and tasted terrific.