Torte Chocolate
6 large eggs
3/4 cup sugar, divided
1/2 tsp kosher salt
2 tsp vanilla extract
1/3 cup avocado oil
2 Tbsp coffee, cooled
12 oz. bittersweet chocolate chips, melted
Avocado oil, for greasing
Preheat the oven to 335°F.
Line the bottom of a springform pan with parchment paper, then grease the sides with oil.
To prevent the yolks from breaking, use eggs that are still cold from the refrigerator. Separate the whites from the yolks by dividing them into two clean, dry bowls.
Allow the egg whites to come to room temperature. Using a stand mixer, slowly froth the egg whites for 2 to 3 minutes. Gradually add 1/2 cup of sugar and the salt. Continue beating, increasing the speed to maximum, until the whites are very stiff and velvety. Set aside.
Beat the yolks with the remaining sugar, until mixture is a creamy pale yellow. Add the oil and the coffee and continue beating. Add the melted chocolate and slowly beat to combine.
Before the chocolate has time to harden, use a spatula to gently fold in the egg whites. Pour the batter into the prepared pan and bake for 55 minutes.
Allow cake to cool before gently removing from the springform pan.
Decorate with fresh berries or chocolate nonpareils.
Notes:
Tightly covered cake can be stored in the refrigerator for up to five days.
Cake can be frozen for up to two months. Defrost in the refrigerator before serving.
