Singanga Chocolate Torte

Hamanasi's chocolate torte is a favorite! Enjoy this decadent dessert any time of year.

Ingredients:

• 9 oz. dark organic chocolate, finely chopped
• 9 oz. (18 tablespoons) unsalted butter
• 1 1/2 cups granulated sugar (this can be removed or substituted with a few drops of stevia)
• 1 teaspoon fine table salt
• 7 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon gluten free flour

Preparation:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Grease and line a 9-inch spring form pan with parchment paper. Grease again.
3. Melt chocolate and butter together in a double broiler until chocolate is almost completely melted.
4. Remove chocolate mixture from heat and stir until smooth and totally melted. Stir in the sugar and salt and let cool for a few minutes.
5. Add eggs, one at a time, fully combining each addition. Continue to stir until batter becomes thick, glossy and utterly gorgeous.
6. Stir in the vanilla extract.
7. Pour batter into the prepared pan. Bake 30-35 minutes until torte jiggles slightly in the middle, but is not completely set. Begin checking at the 30-minute mark to ensure it doesn’t over bake.
8. Take torte out of oven and let cool for 10 minutes. Then remove the pan.
9. Dust with powdered sugar.
10. Cut into wedges and serve alone or topped with whipped cream and berries.

Note:

This recipe can be made in advance. Cool completely, press a sheet of plastic wrap on top of the torte and place in an airtight container in a refrigerator. When ready to serve, let stand for an hour at room temperature. Dust with powdered sugar right before serving.