Dark Chocolate Torte
by Laura Silber
- 10 ounces unsweetened chocolate
- 1 1/2 stick butter or non-dairy margarine
- 1 cup sugar
- 1/3 cup cold black coffee or espresso, or Kahlua
- 2 tsp. vanilla
- 1 pinch salt
- 6 eggs, lightly beaten
In a double boiler, melt chocolate with the butter. Remove from the heat and stir in the sugar, coffee or Kahlua, and vanilla. Transfer to a large mixing bowl and set aside.
In a cleaned double boiler, whisk eggs together with salt until just warm to the touch. Transfer this mixture to a mixing bowl and beat on high speed with an electric mixer until the eggs triple in volume, becoming pale yellow and fluffy.
Fold the beaten eggs into the chocolate mixture until incorporated.
Butter a 9-inch springform pan and transfer the batter into the pan and bake at 350°F for 25-30 minutes. Cool and serve.
This tart is great with homemade whipped cream and fresh berries or with peaches when they’re in season.
Leftovers may be wrapped, or kept on covered cake plate on countertop.
Bakers Note: Kahlua is gluten-free.
If you search the web, you will find a myriad of gluten-free cake recipes containing Kahlua. According to most health care specialists and Celiac disease resources, distilled alcohol and distilled vinegars are safe for those following a gluten-free diet because any gluten the original source grain might have contained is eliminated during the distillation process. Kahlua is distilled, and therefore commonly considered a fine way to spike your gluten-free chocolate
cake. For more information, you can check Kahlua’s website, Kahlua.com.