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Flourless Chocolate Torte12 ounces bittersweet chocolate 3 cups butter 12 eggs, separated 1 ¼ cup sugar, plus more for dusting pan Preheat oven to 325. In a 9 inch spring form pan, butter bottom and sides of pan. Dust lightly with sugar. Melt chocolate and butter in a bowl over a pan of simmering water to melt. Remove from heat. In a separate bowl, whisk egg yolks and sugar until smooth. In another bowl, whip egg whites to soft peaks. Whisk chocolate into egg yolks. Lighten with a third of the egg whites. Completely fold in the rest of egg whites. Pour batter into pan and bake 40 to 45 minutes or until top cracks. Cherry foam: 1 cup pureed cherries (pitted fruit blended completely smooth) 3 tablespoons corn syrup 4 tablespoons water 1 sheet of gelatin Pass fruit puree through a sieve until COMPLETELY smooth. Combine puree, corn syrup, and water in saucepan. Soften gelatin in cold water. Add softened gelatin to warm puree and stir until melted. Cool and pour into a siphon compressor with 2 air cartridges. Chill and shake well. Praline Powder: 1 cup sugar ¼ cup water ½ teaspoon lemon juice Cook all ingredients until amber. Cool on a piece of parchment or a silpat. Crush when cool. Pair with Ferrari-Carano Eldorado Noir. |
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