Btw, this is a movie not to be missed, with enough chocolate and emotions to last you for a while.
Flourless chocolate tortes, such as this one, need to be made with love and care, due to the lack of starch. So much depends on the egg whites, the folding and the baking.
It needs attention, many bowls, beaters, and a gentle hand. The result is according to the work.
- 6 oz. 170g bittersweet chocolate, finely chopped
- 2 teaspoons coffee powder
- ¼ cup coffee liqueur (I used Kahlua)
- 6 oz. 170g unsalted butter, softened
- 13 Tbs 185g sugar
- 6 large eggs (separated)
- ¼ teaspoon salt
- 6 oz. 170g toasted almonds, finely ground
- 1 cup fresh raspberries (to serve)
- Confectioners’ sugar (for dusting)
- Preheat oven to 375ºF / 190ºC. Butter/spray and flour a 9-inch (24cm) springform pan.
- Melt the chocolate in a bowl over a double boiler or in the microwave. Mix in the coffee powder and liqueur. Reserve.
- In a large bowl, beat the butter until creamy. Slowly add 11 Tbs sugar and beat until the mixture is light and very creamy. Scrape the sides of the bowl as needed.
- Add the egg yolks, one or two at a time, beating well between each, and beating an extra minute after the last one. Fold in the almonds and chocolate mixture, in a few additions each, using a spatula.
- In another large bowl with an electric mixer or the bowl of a stand mixer, beat the egg whites with the salt until the begin to stand in soft peaks. Add the remaining 2 Tbs sugar and beat until glossy and stiff.
- With a spatula, add a few tbs of the whites into the chocolate mixture and mix. Add the rest of the whites in 2 or 3 additions, mixing careful but thoroughly.
- Pour into prepared pan, turn down the oven to 350ºF / 180ºC and bake for 15 minutes.
- Turn down the oven to 325ºF / 160ºC and bake for another 45 minutes; turn the oven down to 300ºF / 150ºC and bake for 15 to 20 more minutes, until a tester in the center comes out dry.
- Turn off the oven and leave the cake in the oven, with the door ajar for another 30 minutes.
- Transfer to a wire rack and cool, in the pan, to room temperature.
- When ready to serve, slide a flat knife or spatula around the sides, release the springform and carefully transfer to the serving plate.
- Dust with confectioners’ sugar and serve with the raspberries.