Ingredients
- 9 ounces dark organic chocolate, finely chopped
- 9 ounces unsalted butter
- 1 teaspoon fine table salt
- 7 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon gluten free flour
- 1 1/2 cups granulated sugar (optional)
Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
Melt the chocolate and butter together in a double boiler until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar/sweetener and salt then let cool for a few minutes.
Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract.
Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not over bake. Let cool in the pan for 10 minutes, then remove mold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream and/or berries.
This recipe can be made in advance, cooled completely, and stored in the refrigerator, tightly wrapped, for up to three days. To store longer, let cool completely, press a sheet of plastic on top of the torte, and place in an airtight container. Dust with powdered sugar right before serving.