Dark Chocolate Torte

.
  • 2 8oz. bricks semi-sweet chocolate; chop coarsely
  • 1/2 cp. unsalted butter
  • 5 large eggs, separated
  • 1 Tbs. vanilla
  • 1/4 cp. confectioner's sugar

Pre-heat your oven to 250 degrees Fahrenheit.

Grease a 9 inch spring form pan, dust with cocoa, and layer the bottom with a sheet of parchment.

In a heavy, 2 quart sauce pan, gently melt butter and chocolate. In a separate bowl, mix together egg yolks and vanilla.

Quickly stir in very small spoonfuls of the chocolate butter mixture into the yolks, one spoonful at a time. Be careful to not heat the yolks too much to the point of scrambling.

With a mixer on the lowest setting, using metal beaters, add the remaining chocolate butter into the yolks.

In yet another bowl (preferably glass), with mixer on high, whisk the egg whites until soft peaks begin to form. With a lower speed, gradually add the confectioner's sugar. Continue whipping until thicker, harder peaks form.

With a spatula, gently fold in egg meringue into the chocolate mixture using 1/3 scoops at a time.

Pour and spread evenly into the spring form pan.

Bake for 1 hour or until a cake tester comes out nearly clean. Cool in the pan and then transfer to a flat plate. Garnish with confectioner's sugar, cocoa, pureed raspberries, or fresh spearmint leaves. Or....

Chocolate Ganache:
    In a heavy sauce pan, scald 1/2 cup whipping cream and simmer for a couple of minutes. Do not over-boil the cream.

    Finely chop 4 ounces of dark, semi-sweet baker's chocolate.

    In a glass mixing bowl, add hot cream and chocolate. Stir with a spoon and finish with mixer on low. Let sit until it is warm to the touch. Glaze the torte'. Wow your family and guests. Get people to tell you how wonderful you are and how you should be married because you'd make such a great husband due to your wonderful baking skills. Grin. Get depressed and have a slice of torte', served chilled!

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