Shelly's Recipe

CHOCOLATE SIN TORTE

Category: Tortes

1/2 tsp vanilla
1/2 cup lightly salted butter
1 cup sugar
2 tbsp kaluha, dark rum or crème de cacao
6 eggs, separated, at room temperature
10 oz semi-sweet chocolate chips

Preheat oven to 375. Butter and flour an 8 inch springform pan. Melt chocolate and butter slowly. Set aside in a warm pan or on a double boiler to keep melted.

In a large bowl, beat yolks until pale, then add 3/4 cup sugar and beat until smooth and pale yellow, about 4 minutes. Add in chocolate mixture and mix. Add vanilla and choice of liqueur. Blend some more; set aside.

In a medium bowl, whip whites until soft peaks form. Add remaining 1/4 cup sugar and whip until firm but not dry peaks form. Gently but completely fold into yolk mixture. Pour into prepared pan and bake on the second shelf up for 15 minutes. Reduce heat to 350 and bake 15 minutes longer. Reduce heat to 250 and bake 30 minutes longer for a total of 1 hour cooking time.

Turn oven off and prop door open. Leave cake in oven for 30 minutes. Remove from oven and top with a damp paper towel for 5 minutes. Remove towel and let cool completely. Dome will crack (this is normal). Press top down to smooth over. When cool, there are two variations – the one is on top with a chocolate mouse or silk.