Indulgent Chocolate Torte


  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
  • 1/2 cup butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 4 eggs, separated
  • 1/2 cup granulated sugar
Glaze and Topping
  • 1 oz unsweetened baking chocolate
  • 1 teaspoon butter or margarine
  • 1 cup powdered sugar
  • 4 to 6 teaspoons boiling water
  • 1/3 cup caramel topping
  • Chocolate curls, if desired
  • 1/2 cup chopped pecans, toasted*


1 _ Heat oven to 325°F. Grease 9-inch springform pan. In 2-quart saucepan, melt chocolate chips and 1/2 cup butter over medium heat, stirring frequently. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

2 _ In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. In pan, spread batter evenly.

3 _ Bake 35 to 40 minutes or until top appears dry and cracked. Cool 10 minutes. Run knife along side of pan to loosen cake; remove side of pan. Cool completely. Place cake on serving plate.

4 _ In 2-quart saucepan, melt chocolate and 1 teaspoon butter over low heat, stirring frequently. Stir in powdered sugar and water until smooth. Drizzle glaze over top of cake. Drizzle caramel topping over glaze. Garnish with chocolate curls and pecans.