Yeah, we’re filing this recipe under the “Survive It” category. Why, you ask? Because one of our dogs has an unhealthy obsession for chocolate, will stop at nothing to get herself into it, and has survived the consumption of it on multiple occasions. This torte was no exception. We have no idea how she is still alive.
Despite the fact that our pit bull is 105 in dog years, and despite the fact that the barely eaten torte was sitting on top of a foot-tall spice rack on the counter, she still somehow miraculously managed to knock the dessert to the floor and consume at least one full pound of dense chocolate torte when no one was looking.
We have no idea how she survived it, but she did – with all of the flair of a tweaker junked out of their mind. Perhaps it was the puppyhood survival of consuming an expandable kitchen sponge, or trying to make out with two porcupines and a skunk in her teen years. We are not sure. She is still with us, and after one solid week of her being amped out of her mind on the chocolate rush like a canine meth head, we have learned the hard way to keep all chocolate products sealed away and locked in places she cannot reach.
The be-all, end-all MOTHER of decadent chocolate desserts has got to be a true flourless chocolate torte. Ask our dog. Without using pesky flour as a filler to dilute your cacao nirvana hedonism, this dessert is a definite “once in awhile” experience. Anything more frequent and “hullo diabeetus”.
As is true with any from-scratch dish you make, the quality of the ingredients you use determines the quality of the final experience. For this recipe I pulled out all the stops and rolled with Valrhona chocolate, pictured above. Hailing from a tiny French village, Valrhona is considered by many chefs to be one of the finest gastronomic chocolates in the world. Go ahead and order some online – you won’t regret it. Our dog certainly didn’t.
- 16 oz. unsalted butter
- 27 oz. Valrhona chocolate
- 20 eggs, separated
- 7 oz. sugar
- Melt chocolate and butter together in double boiler
- Whip egg whites and sugar to stiff peaks
- Fold melted chocolate into whipped egg whites
- Pour batter into parchment-lined and sprayed springform pans
- Bake in water bath at 350° for 40 min.
- Let cool completely