FLOURLESS CHOCOLATE TORTE
This rich torte has a consistency somewhere between a pudding and a fallen
souffle.
1 lb (450 g) good quality dark chocolate such as Callebaut
6 eggs
1/4 cup (60 ml) sugar
2 Tbs (30 ml) cognac or liqueur such as Grand Marnier
1 cup (250 ml) heavy cream, whipped to soft peaks
Cocoa for dusting
Melt the chocolate in a pot set over, not in, a pot of simmering water.
Beat the eggs, sugar, and cognac in a heatproof bowl.
Place the bowl over a pot of simmering water and stir with a wooden spoon
until warm but not hot.
Beat with an electric mixer for 5 minutes, adding the melted chocolate
gradually.
Fold in the whipped cream.
Generously butter a 9-inch (23 cm) round spring form or regular cake pan and
place a 9-inch (23 cm) round piece of buttered wax paper in the bottom.
Pour the batter into the pan and bake in a preheated 350F (180C) oven until a
toothpick inserted 3 inches from the edge of the pan comes out clean, about 40
minutes the centre should be barely set. Cool completely before removing
from the pan, and dust with cocoa before serving.
SERVES 6 to 8.
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