Sinful Chocolate Torte

Sinful Chocolate Torte
Serves 12

You can make this a day in advance and store in the refrigerator, but don't serve it ice cold. It is more memorable if you allow it to come to room temperature.

1/2 cup unsalted butter, plus more for preparing pan
1 tablespoon unsweetened cocoa powder
2 packages (8 oz.) semisweet chocolate morsels
5 large eggs, separated
1 tablespoon pure vanilla extract
1/4 cup powdered sugar

Preheat the oven to 250 degrees. Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a circle of parchment paper to fit exactly. Dust the sides of the pan with the cocoa powder and lightly tap out any excess.

Pour water to a depth of 1 inch into the bottom pan of a double boiler or a saucepan and bring to a gentle simmer. Place the chocolate morsels and the 1/2 cup butter in the top of the double boiler or in a heat-proof bowl and place over the simmering water. Heat, stirring occasionally, until the chocolate and butter melt and mixture is smooth. Remove from the heat, but do not allow the mixture to cool.

In a large bowl, whisk together the egg yolks and vanilla extract until well blended. Gradually whisk in the warm chocolate mixture until well blended.

In another bowl, using an electric mixer set on high speed, beat the egg whites until soft peaks form. Gradually beat in the powdered sugar and then continue to beat until stiff peaks form. Using a rubber spatula, gently fold one-fourth of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites just until no white streaks remain. Carefully pour the batter into the prepared pan.

Bake the torte until the edges are puffed and have somewhat pulled away from the pan sides and the center appears cooked through, about 1 hour. Transfer to a wire rack and let cool completely in the pan.

Remove the sides of the pan and slide the torte onto a serving plate. Serve at room temperature.