This torte is best served lightly chilled. It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate.
Yield: 1 9-inch (23 cm) torte
Prep Time: 20 minutes
Cook Time: 25-30 minutes
14 oz bittersweet chocolate, chopped
½ cup unsalted butter, cut into pieces
7 large eggs, at room temperature and separated
1 Tbsp balsamic vinegar
½ cup + 2 tbsp granulated sugar
1 tsp vanilla extract
½ tsp salt
icing sugar, for dusting
- Preheat the oven to 375 °F (190 °C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.
- Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Set aside (it can still be warm when added to the batter).
- White the egg whites with the balsamic until foamy, then add 2 Tbsp (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted. Set these aside.
- Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes. Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected). Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.
- To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter. Dust the cake with icing sugar.
Recipe Credit: Anna Olson