The Culinary Institute of America, Greystone, adapted from John Ash, ‘Earth to the Table’

This flourless chocolate torte melts in your mouth with a lingering chocolate flavor, and makes a delicious ending to a Valentine’s Dinner. Serve it surrounded by tart raspberry coulis and a dollop of slightly sweetened whipped cream.

1/2 cup unsalted butter (1 stick)

10 ounces bittersweet chocolate, finely chopped

1 tablespoon instant espresso, or 2 tablespoons dark rum

8 large eggs, separated

1/2 cup sugar, divided

Pinch of kosher salt

2 teaspoons grated orange zest

Confectioner’s sugar for dusting

Preheat oven to 350 F.

Butter a 9-inch springform cake pan and place a round of parchment paper on the bottom.

In a small saucepan over low heat, melt the butter. Add the chocolate and espresso and whisk until melted. Cool slightly.

In a medium bowl, beat the egg yolks and half of the sugar until light in color. Add the warm chocolate mixture and mix together.

Beat the egg whites with the salt and orange zest until foamy. Gradually add in the remaining sugar and beat until the egg whites just hold stiff peaks. Add one-quarter of the egg whites to the chocolate mixture, stirring to combine. Carefully fold in the remaining egg whites in two batches.

Pour the batter into the prepared pan and bake for 45 minutes. Cool on rack and remove from pan.

Dust with confectioners' sugar and serve with whipped cream or raspberry coulis (recipe on reverse). Yields one 9-inch cake

Raspberry Coulis

This tart raspberry sauce is a perfect compliment to chocolate or ice cream.

1/4 cup sugar

1/4 water

2 cups fresh or frozen raspberries, rinsed and picked over

Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.

Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by half in volume, about 5 minutes.

Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.

Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.) Yields 1 cup.