Dark Chocolate and Raspberry Torte

This is a rich, dense, dark chocolate-almost flourless- cake. I dream of this!  Only a tiny slice is needed, as this is so decadent.  Be sure to plan ahead as this torte needs to cool overnight for best results.

Serves 10-12

1 cup fresh raspberries
14 oz dark chocolate (70% cacao or more), chopped into small pieces
1 cup (2 sticks) unsalted butter, cubed
6 eggs, separated
1/4 cup unbleached A/P flour
1/4 cup sugar
Pinch of sea salt

Spread the raspberries on a plate or tray and place in the freezer. Leave the raspberries to freeze while you make the batter. This will help keep them together in the torte and not become too mushy.

Preheat the oven to 400 degrees.  Grease a 9 inch springform pan with some of the butter. Wrap a large (ovenproof) dinner plate in aluminum foil. Set aside.

In a heavy bottomed pot, melt the butter over low heat. Turn the heat off. Add the chocolate, stirring constantly until melted and smooth. Stir in a pinch of sea salt.

In a separate bowl, whisk the egg yolks and flour together until thick and there are no more lumps. Add this to the chocolate mixture and mix well. Set aside.

In the bowl of a stand mixer, beat the egg whites with the balloon whisk until soft peaks form.  Add the sugar and whisk a few seconds more to combine. Gently fold the chocolate mixture into the egg whites.  Add the frozen raspberries and stir gently.  Pour the batter into the springform pan.

Bake in the oven for 15 minutes.  After the 15 minutes, place the foil wrapped plate on top of the cake, like a cover, and leaving the oven door ajar just a bit, bake for another 10 minutes.  Remove the torte from the oven with the foil plate still on top. Leave to cool down to room temperature. Once cool, place in the oven for at least 4 hours or overnight.
The torte will be mousse-like in the center. Serve these little slices of heaven.

Enjoy!