Recipe: 00087 Title : Flourless Chocolate Torte I Author: Sandal Date : May 1995 _________________________________________________________________________ [posted on America Online by Faygie] Unsweetened cocoa 2 [8 oz] pkgs semisweet chocolate, coarsely chopped 1/2 cup margarine or butter 5 large eggs, separated 1 tablespoon vanilla Confectioners' sugar Raspberries and mint leaves for garnish * Preheat oven to 250 deg. Grease a 9x2 1/2 springform pan; dust with cocoa. Line pan bottom with kitchen parchment or waxed paper. * In 2 quart saucepan over low heat, melt chocolate with margarine. * In large bowl, with wire whisk or fork, beat egg yolks with vanilla. * Slowly beat warm chocolate mixture into yolk mixture until blended. * In small bowl, with mixer at high, beat whites until soft peaks form. Gradually beat in 1/4 cup confectioners' sugar until sugar dissolves and whites stand in stiff peaks. Fold beaten whites into chocolate mixture, one third at a time. * Spoon batter into pan, spreading evenly. * Bake 1 hour or until toothpick in center comes out almost clean. Cool torte in pan. * When torte is cool, remove side of pan; remove torte from pan bottom; discard parchment. * Cut torte into 12 wedges. Sprinkle 6 wedges with confectioners' sugar. * Arrange wedges alternately on cake plate. Garnish with raspberries and min. Yield: 12 servings 300 calories; 22 g fat; 88 mg cholesterol; 130 mg sodium >From Good Housekeeping Magazine, 4/95 -=-=-=-=-=-=- 27. Flourless Chocolate Torte II Sandal [posted on America Online by JorgN] 1 cup sugar 10 oz semisweet or bittersweet chocolate 2 (1 oz each) squares unsweetened chocolate 2 sticks unsalted butter 5 eggs 1 cup heavy cream, whipped 3 cups frozen or fresh unsweetened raspberries Preheat oven to 350 deg. Grease 9" springform. Line bottom. Combine 3/4 cup sugar and 1/3 cup water in microwave on high for 1 to 1-1/2 mins or until boiling. Stir in chocolates and butter until melted. Beat eggs and remaining 1/4 cup sugar until double in volume. Stir egg mixture into chocolate mixture until well blended. Pour batter into springform. Place pan in another pan filled with about 1" of water. Bake 40 - 45 mins or until cake is set. Remove pan from water bath. Let cake cool in pan. Refrigerate overnight. Remove cake from springform using knife, serve with whipped cream and berries. -=-=-=-=-=- _________________________________________________________________________