Flourless Chocolate Torte

• 5 large eggs, room temperature,
• 12 ounces semisweet chocolate, chopped
• 3/4 cup butter, cubed
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• Confectioners' sugar, optional

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350u0b0. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly.
2. In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy.
3. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites.
4. Transfer to a greased 9-in. springform pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
5. Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

eggs, chocolate, butter, cream of tartar, sugar, confectioners

Taken from www.tasteofhome.com/recipes/flourless-chocolate-torte/ (may not work)