Bite with Belkys: Flourless Chocolate Torte

The Chef: Youseff Hammi

1 tablespoon of raspberry liquor
1 shot of Espresso
1 tablespoon of dark chocolate liquor
1 tablespoon of vanilla extract
2 1/2 sticks of unsalted butter
16 ounces of bittersweet chocolate chips
8 egg yolks
3 egg whites
1 cup of sugar
cocoa powder

Method of Preparation:

- Start by pouring raspberry liquor, shot of espresso, chocolate liquor, vanilla extract and unsalted butter in a hot pan. Use a whisk to make sure the butter blends in well.

- Next, mix in some bitter sweet chocolate chips.

- Then, separate the yolks from the whites from 3 eggs.

- Pour the egg whites into an electric mixer and add some sugar to make meringue.

- Now, in a separate bowl add the egg yolks and add more sugar, mix it together, pour in the melted chocolate mixture, and mix.

- Now, fold in the meringue.

- Next, coat a spring form pan with a non-stick spray,

- Cover it with parchment paper, spray it again, and coat the pan with cocoa powder.

- Pour in the batter, and place it in a 350 degree oven for about 45 minutes.

- Finally, release the torte, and flip it onto a serving plate,

- Chef Hammi likes to decorate the torte with powdered sugar, strawberries, and raspberries. Then, garnishes each slice with yogurt, ice cream and a sprig of mint.

FOR MORE INFORMATION:

Himmarshee Bar & Grille
210 SW 2nd Street
Downtown Ft. Lauderdale, FL
954-524-1818
http://www.himmarshee.com/