A great gluten-free option.
- 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 they 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 carefully 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.
Keywords: flourless chocolate torte