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Chocolate Cloud
Chocolate Flour-less Torte very light and airy. Great for Gluten free guests.
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Prep Time : 25 Minutes Cook Time : 1 hour Yield : 12 |
Ingredients
- 2 sticks butter, cut into pieces
- 1 1/2 cups morsels Bittersweet Chocolate chopped or
- 6 large eggs separated
- 2/3 cup plus 1/2 cup granulated sugar
Preparation
Prepare:
Put a roasting pan filled 3/4 way with water on bottom oven rack.
preheat oven to 325 F.
Butter a 10" spring form pan and line bottom with wax paper, butter paper.
CAKE:
Melt butter and chocolate together in heaver saucepan over low heat , stirring until smooth then remove from heat.
Beat together yolks, 1/3 cup sugar and 1/2 teaspoon salt until thick and pale (6 minutes).
Beat whites at medium speed until soft peaks.
Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks.
Stir chocolate mixture into yolk mixture until combined well.
Stir 1/4 of egg whites into chocolate mixture to lighten, fold in remaining egg whites gently but thoroughly.
Pour into spring form pan and bake in middle of oven until tester inserted in middle comes out with crumbs adhering, about 1 hour.
Transfer to rack and cool 10 min. Run a thin knife carefully around the edges of cake, then remove side of pan. cool cake for 30 min, then invert onto a plate.
Remove bottom of pan and carefully peel off parchment. Invert cake onto serving plate.
SAUCE:
Remove zest from 2 oranges, squeeze juice from oranges to make 1 cup juice.
Cook 1/2 cup sugar in sauce pan over medium heat until it begins to melt, still
Occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest
and stir about 15 seconds. Tilt pan and carefully pour in juice
(Caramel will harden and steam vigorously) cook over moderately low heat until caramel
is dissolved, then cool sauce.
Put a roasting pan filled 3/4 way with water on bottom oven rack.
preheat oven to 325 F.
Butter a 10" spring form pan and line bottom with wax paper, butter paper.
CAKE:
Melt butter and chocolate together in heaver saucepan over low heat , stirring until smooth then remove from heat.
Beat together yolks, 1/3 cup sugar and 1/2 teaspoon salt until thick and pale (6 minutes).
Beat whites at medium speed until soft peaks.
Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks.
Stir chocolate mixture into yolk mixture until combined well.
Stir 1/4 of egg whites into chocolate mixture to lighten, fold in remaining egg whites gently but thoroughly.
Pour into spring form pan and bake in middle of oven until tester inserted in middle comes out with crumbs adhering, about 1 hour.
Transfer to rack and cool 10 min. Run a thin knife carefully around the edges of cake, then remove side of pan. cool cake for 30 min, then invert onto a plate.
Remove bottom of pan and carefully peel off parchment. Invert cake onto serving plate.
SAUCE:
Remove zest from 2 oranges, squeeze juice from oranges to make 1 cup juice.
Cook 1/2 cup sugar in sauce pan over medium heat until it begins to melt, still
Occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest
and stir about 15 seconds. Tilt pan and carefully pour in juice
(Caramel will harden and steam vigorously) cook over moderately low heat until caramel
is dissolved, then cool sauce.
