You will use the leftover batter to pour on top...it is kind of like a mousse.
The torte will rise once baked and then once you take it out it drops and cracks but it is moist inside.
Here is the recipe-
7 oz semi-sweet chcocolate (I use ghirardelli choco chips)
1/4 lb butter
7 eggs (separated)
1 C sugar
1 tsp vanilla
1/8 tsp cream of tartar
Fresh whipped cream (with vanilla and sugar)
Preheat oven 350 degrees
In a glass bowl add chocolate chips and butter sliced, microwave until melted..about a minute don't burn the chocolate.
In a bowl add 7 egg yolks and 3/4 c.sugar, beat for 3 min until light colored and fluffy, gradually add in melted chocolate mixture and vanilla.
In separate bowl add 7 egg whites and cream of tartar until soft peaks form, add remaining 1/4 c sugar beating until stiff peaks form.
Fold egg whites slowly into chcocolate batter with rubber spatula.
Pour 3/4 of batter into springform pan, cover and refrigerate leftover batter. Bake 30-35 min. Let cool, cake will fall.
Run knife around edge of pan, pour remaining uncooked batter (yes raw eggs are used here) over the top, refrigerate until firm.
When ready to serve spoon dollops of whipped cream over each piece and add berries.
Let me know if you make this and if everyone goes crazy over it like they do at my house. I got this recipe years ago from a sweet lady that went to the Cordan Bleu cooking school in France. This delicious recipe ignited my interest in cooking 30+ years ago!