Cherry Compote and Dark Chocolate Torte
This indulgent, flourless, dark chocolate torte is paired with a sweet cherry compote to be quite the rich, seductive dessert.
- 1¾ sticks unsalted butter
- 12 ounces bittersweet chocolate chips
- 6 large eggs
- ¾ C sugar divided
- Pinch Salt
- Click the link above for the recipe.
Preheat oven to 350 degrees
Butter the sides and bottom of a 9 inch springform pan
Using a double boiler, place a heat proof bowl over a pan of simmering water making sure the bowl is not touching the water. Melt chocolate and butter and stir until smooth and combined.
In a separate large bowl, combine eggs, ½ C sugar and salt and mix with hand mixer until pale and thick, about 6-7 minutes.
Fold half of the egg mixture into the chocolate mixture until combined.
Add remaining egg mixture and fold until well combined.
Pour batter into spring form pan and place in oven and bake until top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
Remove from oven and allow to cool completely before removing from pan.