This flour-less chocolate torte can be made with dairy-, soy, nut-free chocolate. It rises then falls becoming a dense brownie texture. The addition of the beaten egg whites creates a lighter texture.
1 c. Almond Flour
4 eggs (room temperature)
7oz. chocolate chips
1-2 sticks of butter (butter alternative)
1/2 c. cane sugar
1/2 tsp. vanilla
1/4 tsp. cream of tartar
Separate eggs & cover. Melt chocolate & butter in double boiler. Combine egg yolks & 1/4 c. sugar in mixer (2-3 min), then melted chocolate & vanilla. Fold in flour.
Separately whisk egg whites until foamy then add cream of tartar until soft peaks form. Add remaining sugar until stiff peaks form.
Gently blend chocolate mix with foamy peaks. Pour into baking dish of your choice.
Bake at 375F for 45-50 minutes or until toothpick comes out clean.