This dessert is like distilled essence of chocolate.
Serve it in small pieces.
Chocolate Torte
1 pound semi-sweet chocolate
1/2 pound butter
6 eggs
Preheat oven to 425.
Butter a 9-inch springform pan and cover the bottom with parchment. Wrap the pan in heavy-duty foil.
Melt butter and chocolate together in a large metal bowl.
Whip the 6 eggs to soft peaks.
Fold half of the eggs into the butter/chocolate mixture.
Fold in the rest of the eggs until no streaks remain.
Pour the batter into the springform pan.
Place in a water bath of very hot water.
Bake for 5 minutes.
Cover loosely with foil; bake 10 more minutes.
(It will still look soft.)
Cool on a rack for 45 minutes.
Cover with plastic wrap and refrigerate for at least 3 hours.
Serve it in small pieces.
Chocolate Torte
1 pound semi-sweet chocolate
1/2 pound butter
6 eggs
Preheat oven to 425.
Butter a 9-inch springform pan and cover the bottom with parchment. Wrap the pan in heavy-duty foil.
Melt butter and chocolate together in a large metal bowl.
Whip the 6 eggs to soft peaks.
Fold half of the eggs into the butter/chocolate mixture.
Fold in the rest of the eggs until no streaks remain.
Pour the batter into the springform pan.
Place in a water bath of very hot water.
Bake for 5 minutes.
Cover loosely with foil; bake 10 more minutes.
(It will still look soft.)
Cool on a rack for 45 minutes.
Cover with plastic wrap and refrigerate for at least 3 hours.