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Dark Velvet Torte





Yields
Makes 8 to 10 servings

Notes: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving.

 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/3 cups)
 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
 4 large eggs, separated
 2 teaspoons all-purpose flour
 1/4 teaspoon cream of tartar
 1 tablespoon sugar
  Softly whipped cream, sweetened to taste
  Raspberries rinsed and drained
Step 1
1

Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.

Step 2
2

Add egg yolks and flour to chocolate mixture; whisk until smooth.

Step 3
3

In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.

Step 4
4

Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.

Step 5
5

Bake in a 350° oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).

Step 6
6

Slide a sharp knife between torte and pan. Remove pan rim.

Step 7
7

Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 19g25%

Saturated Fat 11g56%
Cholesterol 110mg37%
Sodium 119mg6%
Total Carbohydrate 15g6%

Dietary Fiber 0.5g2%
Protein 4.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.