Ingredients:

  • 8 ounces (225g) bittersweet chocolate (70% cacao or higher), finely chopped
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated, room temperature
  • 1/4 teaspoon cream of tartar
  • Powdered sugar, for dusting (optional)
  • Fresh berries (raspberries, strawberries), for serving (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease the springform pan and line the bottom with parchment paper.
  2. Combine chocolate and butter in a double boiler (or heatproof bowl over simmering water). Stir until melted and smooth. Remove from heat.
  3. Whisk in the sugar, cocoa powder, and salt into the melted chocolate mixture until smooth.
  4. Stir in the vanilla extract.
  5. Whisk in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
  6. In a clean, dry bowl, beat the egg whites with cream of tartar until stiff, glossy peaks form.
  7. Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.
  8. Pour the batter into the prepared springform pan and spread evenly.
  9. Bake for 35-40 minutes, or until the edges are set but the center is still slightly soft (a toothpick inserted into the center should come out with moist crumbs).
  10. Turn off the oven and let the torte cool in the oven with the door slightly ajar for 30 minutes. Remove from the oven and let cool completely on a wire rack before removing from the springform pan.
  11. Chill the torte in the refrigerator for at least 1 hour before serving (this helps to firm up the texture).
  12. Dust with powdered sugar, top with fresh berries, and serve with whipped cream or vanilla ice cream, if desired.