I promised to share the chocolate torte recipe acquired on our recent trip to Colorado:
Sinful Chocolate Torte
Preheat oven to 250 degrees. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper to fit exactly; butter the parchment paper as well. Dust the sides of the pan with cocoa powder and lightly tap out any excess.
Pour water to a depth of 1 inch in the bottom pan of a double boiler or saucepan and bring to a gentle simmer. Place 12 ounces Ghirardelli bittersweet chocolate chips, 4 ounces semisweet chocolate chips and ½ cup butter in the top of the double boiler or into a heatproof bowl and place over the simmering water. Heat, stirring occasionally, until the chocolate and butter melt and the mixture is smooth. (This only takes a few minutes.) Remove from heat but do not allow mixture to cool.
Separate 5 large eggs; in a bowl, whisk together the egg yolks and 1 tablespoon vanilla extract until well blended. Gradually whisk in the warm chocolate mixture until well blended.
In another bowl, use an electric mixer on high speed to beat the egg whites until stiff peaks form. Gradually beat in ¼ cup powdered sugar; continue to beat until stiff peaks form.
Using a rubber spatula, gradually fold one-fourth of the egg whites into the chocolate mixture to lighten it; then fold in the remaining egg whites, just until no white streaks remain. Carefully pour the batter into the prepared pan.
Bake until the edges are puffed and have somewhat pulled away from the pan sides and the center is cooked through, about 1 hour. Test with a toothpick. Transfer to a wire rack and cool completely in the pan.
Remove the sides of the pan and slide torte onto a serving plate. Dust top with powdered sugar and serve with either whipped cream or vanilla ice cream. Garnish with fresh raspberries.