Flourless Chocholate Tort

Flourless Chocolate Tort

this recipie will bake 5 to 6 6oz torts

13 oz chocholate chips

3 oz butter PLUSE butter for releasing

9 eggs separated

4 egg whites

4 oz + 1 Tablespoon sugar

loose sugar for dusting

1) start by melting your chocholate chips and your 3 oz butter in double boilier

2) separate 9 egg yokes from whites saveing 4 egg whites for whipping

3) mix egg yokes and 4 oz sugar with wire wisk in large mixing bowl

4) after chocholate is melted, fold chocholate into egg yoke mixture with rubber spatula

5) take 4 egg whites and beat with 1 T sugar to stiff peeks

6) Fold "merange" into chocholate mixture

7) grease up ramikins with butter, spread sugar and roll to coat sides, Clean Tops of ramikins of sugar

8) fill ramikins with chocholate mixture 3/4 of the way full

9) Bake at 375% 30 to 35 mins or utill toothpick insertated into middle comes out clean

10) Drizzle plate with razzberry sauce,place souffle in center with whipped cream and drizzle with carmel sauce