Flowerless Chocolate Torte

Unsweetened Cocoa Powder for dusting.
Powdered Sugar for dusting
15 ounces Valrhona Dark Bittersweet Chocolate, chopped
18 tbs unsalted butter, cut into small pieces.
7 Egg Yolks
9 tbs Sugar
1 ½ tbs Dark Rum
1 ½ tsp Vanilla Extract
Salt
5 Egg Whites (room temperature)
3 Cups Raspberries or Strawberries (optional)

Preheat the oven to 300 degrees.

Butter a 10-12 inch spring form pan and dust with cocoa powder.

Melt the chocolate and butter together. Remember important thing number two.

Beat egg yolks, 6 tbs sugar, rum, vanilla and salt in an electric mixer with a wire whisk on medium speed until pale and thick (3-5 minutes).

Slowly add chocolate to the mixture, reducing the speed of the mixer. Do this until will mixed, about 2 minutes.

In a deep clean bowl beat egg whites on medium for about a minute (until foamy). Slowly add 3 tbs of sugar over a period of a few minutes until you can form small peaks. Scoop half of the egg whites into the chocolate mixture and fold in gently (don’t stir, fold, bottom to top, not round and round). Fold in the remaining gently until only white streaks remain.

Pour the batter in the prepared pan and spread it evenly. Set the pan on a baking sheet and bake for about 40 minutes. It will get quite tall, it is done when a tooth pick inserted in the center comes out moist but not liquid. Let cool on a rack for 30 minutes.

Remove the sides of the pan. Let it cool completely, then cover and refrigerate until very cold, at least 4 hours it is better overnight.

If you like you can top with berries and the gooey sauce, or dust it with powdered sugar. Either way you are going over dose on chocolate.