A fudgy brownie-like flourless chocolate torte with a burst of citrus and a dusting of powdered sugar.
Melt the chocolate and butter in a saucepan over low heat. Stirring continuously until smooth. There will be small bits of orange and hazelnut from the Orange Intense bars.
In a large mixing bowl whisk together the egg yolks and vanilla extract.
Gradually whisk in the melted chocolate.
In a separate bowl with an electric mixer beat egg whites on high speed until soft peaks form.
Gradually add the sugar and continue to beat the whites until stiff peaks form.
Gently fold 1/3 of the egg whites into the chocolate mixture.
Gently fold in the rest of the egg whites just until blended.
Pour batter into the prepared springform pan, spreading evenly.
Bake at 375F° for 25 minutes.
Remove from oven and place on a cooling rack for 10 minutes before removing the sides of the pan.
Dust the top of the torte with powdered sugar and sprinkle fresh orange zest over the top.
Place edible flowers on the top to garnish.