Chocolate Torte

This rich chocolate torte is dairy and gluten-free and will impress anyone lucky enough to have a bite.

Thanks e for this recipe!

Serves: 8-16 slices

Prep Time: 15-20 min

Cooking Time: 40 min, plus 1 hour cooling time

Total: 1 hour, plus 1  1/2 hours cooling time

Ingredients

2 cups (about 450g) good quality dark chocolate (70% - 80% cacao)
3/4 cup butter or vegan margarine
1/3 cup unsweetened cocoa powder
5 large eggs
3/4 cup white sugar
2 tbsp powdered icing sugar or cocoa powder, to garnish (optional)

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until smooth. Whisk in cocoa powder and let cool for 10 minutes.
5. In a large bowl beat eggs and sugar with an electric mixer set on high until thick, about 3-4 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte should fall.
8. Using spatula, press raised edges so top is level. With a knife, cut around the sides of the springform so that it removes easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute, and fresh raspberries.

Adapted from foodandpaper.blogspot.com