Ingredients for Fallen Chocolate Torte
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How to Make Fallen Chocolate Torte
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
- Melt 6 ounces (170g) of margarine and 8 ounces (227g) of bittersweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool to room temperature.
- In a large bowl, beat 4 large egg yolks with 1/2 cup (100g) granulated sugar until pale and thick.
- Gradually add the cooled chocolate mixture to the egg yolks, mixing until well combined.
- In a clean, dry bowl, beat 4 large egg whites with 1/4 cup (50g) granulated sugar until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the whites.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then run a knife around the edges to loosen. Carefully remove the sides of the springform pan and let the torte cool completely on a wire rack.
- Dust with powdered sugar and serve cracked-side up, or flip and glaze with your favorite ganache (soy milk and chocolate recommended!) for a more formal presentation.
- Optional: For a raspberry variation, heat and strain 1/2 cup raspberry jam. Pour over the warm torte before cooling. Garnish with fresh raspberries and ganache.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
80g
Fat
21g
Carbs
6g
