Howard Test Kitchen 3/28/14

By Dave Becker |

Published 03/28 2014 12:38PM

Updated 03/28 2014 12:41PM

What You'll Need:
  • 2 (8-ounce) packages semisweet baking  chocolate squares, chopped
  • 1 cup butter
  • 2 tablespoons coffee liqueur or 2  tablespoons strong coffee, chilled
  • 8 large eggs,  separated
  • 1 1/2 cups sugar
  • Raspberry sauce and whipped cream for  garnish
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 10-inch springform pan with cooking  spray.
  2. In a large saucepan over low heat, combine chocolate and butter; cook and  stir until melted. Remove from heat and stir in liqueur; cool slightly.
  3. In a large bowl with an electric mixer on high speed, beat egg whites just  until stiff peaks form. In another large bowl, beat egg yolks and sugar at  medium speed until thick and pale. Fold one-third of chocolate mixture into yolk  mixture. Gently fold in one-third of egg whites. Fold in remaining chocolate  mixture and egg whites. Pour batter into prepared pan.
  4. Bake 30 minutes, or until edges are set (center will not be set). Remove  from oven and gently run a knife around edge of pan to release torte. Cool to  room temperature in pan on a wire rack.
  5. Cover and chill 8 hours. Remove sides of pan and place on platter. Serve  with raspberry sauce and whipped cream.

  • This decadent dessert is similar to a souffle, so expect it to fall  slightly and to crack on top shortly after removing it from the oven.

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