Ingredients

• Unsweetened cocoa powder for dusting
• 315 gr. bittersweet chocolate, finely chopped
• 3/4 cup (185 gr.) unsalted butter, cut in 6 pieces, plus extra for greasing
• 5 large egg yolks
• 1/4 (50 gr.) plus 2 tablespoons sugar
• 1 tablespoon dark rum or brewed espresso (optional)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt
• 3 large egg whites, at room temperature
• Chocolate glaze

Directions

1. Preheat the oven to 150C. Grease the bottom of a 20cm round cake pan and line it with parchment. Grease the paper and the sides of the pan, then dust with cocoa powder.

2. In the top of a double boiler, combine the chocolate and the 3/4 cup of butter. Set over barely simmering water and melt, then whisk until well blended. Set aside to cool slightly.

3. In a large bowl, with a mixer set on medium-high speed, beat together the egg yolks, 1/4 cup sugar, dark rum, vanilla, and salt until pale and very thick. Gradually pour in the chocolate mixture and continue beating until well blended.

4. In a deep, clean bowl, using a mixer on medium-high speed, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until medium-firm peaks form. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.

5. Pour the batter in the prepared pan and spread it out evenly. Bake the torte until it puffs up slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not overcook. Let cool on a rack for 30 minutes.

6. Run a small knife around the inside of the pan to loosen the cake, then invert onto a flat plate. Lift off the pan and carefully peel off the parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hour or up to overnight.

7. Glaze the cake with the chocolate glaze, then refrigerate again until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut.

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