Flourless Chocolate And Raspberry Torte

• 50 grams unsalted butter
• 200 grams 70% cocoa, dark chocolate, broken up
• 6 large room temperature eggs, yolks and whites separated into 2 large bowls
• 225 grams caster/superfine sugar, divided in half
• 1 teaspoon balsamic vinegar
• 2 tablespoons expresso powder
• 1/4 teaspoon flakey sea salt
• 225 grams ripe raspberries

1. Place the butter and the chocolate in a heat proof bowl and set over a pan of simmering water. The water should not touch the bowl - the steam will heat and melt the chocolate and butter. Stir it every so often until melted, amalgamated and smooth. Alternatively, place in a microwave safe bowl, cover loosely and heat on 50% power, stirring every 30 seconds until melted and smooth - this should take about 2 minutes. I used the microwave. Leave it to cool whilst getting the rest of the ingredients ready.
2. Pre-heat the oven to 180C/350F. Line the base and sides of the tin with waxed paper using a little butter to help it stick to the tin.
3. Whip the egg whites in a large grease free bowl until foamy on a medium setting.rnAdd the balsamic vinegar and whisk briefly.
4. Increase the setting to high and start adding half the sugar very gradually. The mixture will start getting glossy and increase greatly in volume. Keep going until you get to the stiff peaks stage - when you pull your beaters out, the mixture forms a peak that doesn't flop over. Set aside while you get on with the egg yolks
5. Whip the egg yolks with the other half the sugar for about 3 or 4 minutes scraping down the sides of the bowl from time to time - the mixture will turn from gloopy and bright orange to a pale, thick and creamy mass.
6. Add the espresso powder and the salt and whip to incorporate.
7. Add the cooled but still liquid chocolate/butter mixture and whip again until it is evenly mixed.
8. Using a large metal spoon, fold in the egg whites to the yolk/chocolate mixture in 3 batches. The first batch is really to temper or loosen up and lighten the yolk/chocolate mixture; fold in the remaining whites carefully trying to keep as much of the volume as you can.
9. Scrape into the prepared pan and top with the raspberries, pushing them in slightly.
10. Bake for 40-45 minutes or until a toothpick inserted into the middle of the cake comes out without any batter clinging to it.
11. Cool in the pan, on a wire rack - it should collapse in the middle with a crisp meringue like shell and a fudgey centre, studded with raspberries.
12. Serve in small slices with a little cream and a few fresh raspberries.

butter, cocoa, eggs, sugar, balsamic vinegar, expresso powder, flakey sea salt, ripe raspberries

Taken from food52.com/recipes/28943-flourless-chocolate-and-raspberry-torte (may not work)