Dark Velvet Torte

Ingredients

• 0.3 lb butter cut into 1/2-inch chunks
• 0.3 teaspoon cream of tartar 
• 4 large eggs separated
• 2 teaspoons flour all-purpose
• 10 servings raspberries rinsed drained
• 1.3 cups bittersweet chocolate chopped
• 1 tablespoon sugar 
• 10 servings softly whipped cream sweetened to taste

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• cake form
• microwave

Directions

1. Place chocolate and butter in a microwave-safe bowl.
2. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total.
3. Remove from oven; stir until mixture is smoothly blended.
4. Add egg yolks and flour to chocolate mixture; whisk until smooth.
5. In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
6. Add about a fourth of the beaten whites to chocolate mixture; stir to mix.
7. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim.
8. Spread batter smooth.
9. Bake in a 350 oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
10. Slide a sharp knife between torte and pan.
11. Remove pan rim.
12. Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.