Flourless Chocolate Torte

Step 1

Place 5 large eggs (whole, do not crack) in a medium bowl. Cover with hot tap water and set aside.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 350°F. Remove the ring from a 9-inch springform pan. Lay a sheet of parchment paper over the base, replace the ring, and tighten. (There will be an overhang of parchment.) Coat the bottom and sides of the pan with butter.

Step 3

Place 1 cup chocolate chips in a medium microwave-safe bowl. Microwave at 50% power for 2 minutes (the chocolate will not be fully melted). Cut 12 tablespoons unsalted butter into small cubes and add to the bowl. Microwave at 50% power for 90 seconds more. Whisk to combine, the butter and chocolate should be mostly melted (a few small pieces of butter are okay). Microwave in 10-second increments at 50% power if needed to melt any remaining pieces of chocolate or butter.

Step 4

Crack the eggs into the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 3/4 cup granulated sugar and beat with the whisk attachment on medium-high speed until increased in volume and a pale yellow, 5 to 7 minutes. The whisk should leave a visible trail when pulled through the mixture.

Step 5

Meanwhile, add 2 teaspoons vanilla extract to the chocolate mixture and stir to combine. Sift 1/2 cup natural unsweetened cocoa powder over the mixture and add 1/4 teaspoon kosher salt. Whisk until just combined.

Step 6

Add half of the chocolate mixture to the egg mixture. Carefully fold it in with a flexible spatula until mostly combined. Add the remaining chocolate mixture and fold until combined, a few streaks are ok. Pour into the pan.

Step 7

Bake until a tester inserted into the center comes out with just a few crumbs clinging to it but not wet batter, about 30 minutes. Let cool for 10 minutes. Run a thin knife along the inside of the pan and release the outer ring. Let cool completely, about 1 hour.

Step 8

While holding onto a corner of the parchment, run a thin spatula between the cake and the paper to release, then carefully slide the cake onto a serving plate. Dust with powdered sugar or serve with whipped cream.