Flour less chocolate torte
•5 large eggs
•8 oz unsweetened chocolate
•4 oz best-quality semisweet chocolate
•1/2 cup water
•1-1/3 cups sugar, divided
•1 cup (2 sticks) margarine
Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with nonstick cooking spray.
Crack the eggs into a small glass or metal bowl. Place them on the stovetop, but not over a direct flame. You want to warm the eggs, but not cook them. This will allow the eggs to triple in volume when beaten. Set aside.
In a medium pot, melt the chocolates, water, 1 cup sugar, and margarine over medium heat, stirring with a spoon. Remove from heat. Let cool.
Transfer the eggs to a mixing bowl. Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume. With a rubber spatula, fold the chocolate mixture into the eggs.
Pour into prepared pan. Bake 30-35 minutes; it will be a little loose in centre. Serve warm or room temperature with whipped cream and raspberries.