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Flourless Chocolate Torte

  • 10 large eggs, separated
  • 24 ounces semisweet chocolate, chopped
  • 1 1/2 cup butter, cubed
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • Confectioners' sugar, optional

Directions

    1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.
    2. In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.
    3. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites.
    4. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack.
    5. Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

$0.62 per serving based on WalMart prices on December 13, 2025