Wednesday, October 16, 2002
Bite with Belkys: Flourless Chocolate Torte
It's a dessert to tempt any sweet tooth. A chocolate creation -- popular at one South Florida restaurant -- you can now make at home.
The Chef: Youssef Hammi
Himmarshee Bar and Grille
210 SW 2nd Street
Fort Lauderdale, FL
12 ounces semi-sweet chocolate chips
1 stick of butter
six eggs, separated
3/4 cup sugar
1 shot expresso
1/8 cup chocolate liquor
1/8 cup raspberry liquor
1 teaspoon vanilla extract
Melt the chocolate chips and butter over a double boiler, until the chocolate melts.
Pour six egg whites and a pinch of salt into a bowl and whip, either by hand or with a mixer, until soft peaks form.
In another bowl, pour the six egg yolks and the sugar and stir it until it's smooth and creamy. Pour in the expresso, chocolate liquor, raspberry liquor and vanilla extract and mix together.
Now add the chocolate mixture into the egg yolk mixture, until blended together.
Stir in 3/4 of the egg whites into the bowl. Now fold in the rest of the egg whites.
Pour the mixture into a well-greased and parchment paper lined springform pan.
Bake on the bottom rack of a 375 degree oven for 45 to 50 minutes.
Remove the cake from the oven, and pat it down with a plate until it's nice and firm.
Remove the springform pan, flip the cake over and remove the parchment paper.
Sprinkle the cake with powdered sugar and berries and serve it with icecream.