Emily in our Marketing Department shares this recipe. She got it in 2003 from Peter McClosky, the chef at Panzanella Restaurant in Carrboro. This flourless chocolate torte is rich and moist and also happens to be gluten free. It’s great to use when your chickens are producing more eggs than you can handle.
- 6 eggs, separated into whites and yolks
- 1/2 c. sugar
- 3/4 tsp. cream of tartar
- 3/8 c. rum (this is 1 1/2 mini bottles)
- 1/4 c. espresso (2 shots)
- 3/8 c. cocoa powder
- 3/4 c. chocolate (4 1/2 oz.); unsweetened bakers chocolate is ideal, but you can also use chips.
- 1 1/2 sticks butter, softened
1) Whip egg whites and cream of tartar, drizzling in sugar as you go. (Cream of tartar is not necessary if you use a copper bowl.) Ideally the egg whites form peaks, but the torte will still taste good if they don’t. Set aside.
2) Put the rum, espresso, cocoa powder, and chocolate in a saucepan on medium low heat. Mix as best you can, and mix again as the chocolate starts to melt. Remove from heat, mix until smooth, and let cool slightly.
3) When the chocolate mixture is still warm, add the egg yolks and butter and mix until smooth.
4) Combine the egg white mixture with the chocolate mixture.
5) Pour into a greased 8 or 9 inch round pan. Put the pan into a water bath. (A slightly larger round pan works well, or any pan that is bigger.)
6) Bake at 325 for 45 minutes. Be careful when removing from the oven as the water bath can splash.
7) I’m not sure how easy it is to take the torte out of the pan whole–I’ve always served it from the pan. It will be dense yet light and soft like the inside of a truffle (“spuma” is Italian for “foam”). You can eat it plain or top with whipped cream or chocolate sauce and raspberries.