Dark Velvet Torte
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.
How to Make It
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.
Ingredients
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
