No-Flour Chocolate Torte - Good Housekeeping 1995

Unsweetened Cocoa
2 8-ounce packages semi-sweet chocolate, coarsely chopped
1/2 C margarine or butter
5 large eggs, separated
1 Tbsp vanilla extract
1/4 C Confectioners' sugar, plus some for dusting
Raspberries and mint leaves for garnish

Early in day or day ahead:
Preheat oven to 250°F. Grease a 9"x2-1/2" springform pan; dust with cocoa. Line pan bottom with kitchen parchment or waxed paper.

In a 2-quart saucepan over low heat, melt chocolate with margarine.

In a large bowl, with wire whisk or fork, beat egg yolks with vanilla. Slowly beat warm chocolate mixture into yolk mixture until blended.

In a small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/4 cup confectioners' sugar until sugar dissolves and whites stand in stiff peaks. Fold beaten whites into chocolate mixture, one-third at a time.

Spoon batter into pan, spreading evenly. Bake torte 1 hour or until toothpick inserted into center comes out almost clean. Cool torte in pan.

When torte is cool, remove side of pan, then remove torte from pan bottom; discard parchment.

Sprinkle with confectioners' sugar. Cut up torte into 12 wedges. Garnish wedges with raspberries and mint leaves.
Variation: Cut torte; sprinkle 6 wedges with confectioners' sugar and 6 wedges with cocoa. Arrange wedges alternately on plate.