This renowned French housewife classic is completely revised with whole rather than separated eggs, and mixed in the same big bowl you'll use to melt the chocolate! Don’t get out your stand mixer for this one—a hand-held mixer is easier.
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<br />How does air get whipped into the batter without separately beaten and folded egg whites? The secret is in the warm (not hot) melted chocolate, cool (not squishy) butter, and right-from-the-fridge cold eggs. Beating butter and cold eggs into warm chocolate cools and thickens the chocolate. Continued beating incorporates even more air—you'll see the batter become lighter and lighter in color as this happens. To make the torte flourless, simply replace the flour with 2 to 3 tablespoons of almond flour. For the best flavor, make the torte at least one day, if not two days ahead.

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