Saturday, February 21, 2009

Flourless Chocolate Torte

Made by Tiffany from "A Passion For Chocolate" cookbook

  • 1 LB semi sweet choc. cut up

  • 1 LB butter

  • 1 C whipping cream

  • 1 C sugar

  • 9 eggs

  • 4 tsp vanilla

  • 1 C whipping cream

  • 12 oz. semi sweet choc.

  • 1 oz milk choc, melted (optional)

  1. Grease bottom and sides of a 10in spring form pan; set aside. Line a baking sheet with foil; set aside. In a heavy large saucepan combine the 1 lb chocolate, the butter, 1 C whipping cream, and sugar. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.

  2. In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on oven rack.

  3. Bake in a 350* oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill several hours or until firm. Set Torte on a serving plate. Use a small metal spatula to loosen torte from sides of pan.

  4. In a small saucepan heat the 1 C whipping cream just to boiling. Place the 12 oz chocolate in a medium bowl. Add hot whipping cream; stir until chocolate is melted. Cool to room temperature. Spread over top of torte, allowing some of the mixture to drizzle down sides. Cover and chill for several minutes or until set.

  5. If desired, drizzle torte with melted milk chocolate. Let stand at room temp before slicing.

*serves 16 to 20

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