Bite with Belkys: Flourless Chocolate Torte

Himmarshee Bar and Grille

210 SW 2nd Street

Fort Lauderdale, FL

954-524-1818

Ingredients:

12 ounces semi-sweet chocolate chips

1 stick of butter

six eggs, separated

salt

3/4 cup sugar

1 shot expresso

1/8 cup chocolate liquor

1/8 cup raspberry liquor

1 teaspoon vanilla extract

Directions:

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.

Serves 6-8