TORTA　DI　CIOCCOLATA Chocolate Torte

May 2, 2007 Italian style classic torte with a very rich chocolate flavor. To make meringue, make sure to beat egg whites until stiff peaks form. To make batter, mix alternately with the sifted dry ingredients and the meringue.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Chop chocolate into fine pieces. In a bowl, combine the chocolate and butter and melt over low heat or by double boiling. In a bowl, cream together egg yolks and half of the sugar (75g) quickly. (Photo #1) In a bowl, combine egg whites and the rest of the sugar (75g) and beat until stiff. (Photo #2) To the egg yolk mixture, mix in whipping cream and the melted chocolate mixture, in that order. Mix in half of the meringue, then half of the dry ingredients. Repeat this process one more time. Make sure to blend well. (Photo #3) Transfer the batter into a round mold. Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes. (Photo #4) After cooling, sprinkle with confectioners’ sugar generously. Servings per Recipe Calories per Serving Ready In 8  two 15 cm round molds  0kcal 90 minutes cake flour 40g  cocoa powder 40g  chocolate 100g  butter 100g  egg yolk 100g  egg white 150g  sugar 150g  whipping cream 50g  【Preparation】 - Sift together flour and cocoa powder.