A very impressive and delicious chocolate torte with a fudge-y centre.
- 11" torte pan (removable sides)
- 1/2 c butter
- 8 oz semisweet chocolate chopped
- 5 eggs separated
- 3/4 c sugar
- 2/3 c ground almonds
- 1 tsp rum optional – for Caribbean twist
- 3/4 c semisweet chocolate chippits
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/2 tsp vanilla
- strawberries halved for garnish
- Preheat oven to 350F – place oven racks at lowest and middle positions.
- Line bottom and sides of torte pan with foil; grease foil.
- Melt butter and chocolate in double boiler over low/med heat; remove from heat and cool.
- In medium bowl, beat egg whites until stiff, about two minutes.
- In another bowl, beat egg yolks and sugar until thick and pale; about one minute.
- Blend chocolate mixture into yolks and fold in almonds and optional rum.
- Fold egg whites into chocolate mixture, 1/3 at a time, stirring so that no streaks of white remain.
- Scrape into prepared pan.
- To help ensure a moist torte, place an 8" pan with 1" water on the bottom rack of the oven.
- Bake torte on centre rack for 45-50 minutes or until sides begin to pull away from pan and top is set in centre.
- Cover torte loosely with foil for the last 20 minutes of baking.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan; invert torte onto a serving plate and cool completely.
- Melt butter, chippits and corn syrup over low heat and stir until smooth.
- Remove from heat and add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
- Garnish with strawberries.
- Don’t worry if cake cracks because it will be inverted, top becoming bottom.
- When cutting the torte, wipe off the knife after each cut.