If you like your chocolate topped with chocolate and a layer of chocolate, this is for you.
This recipe comes from the cookbook A Passion for Chocolate, which I snagged at a garage sale a few years ago. I think it’s one of the best dollars I’ve ever spent. The torte is so rich I only make this once a year, because the enjoyment lasts at least 11 months.
TIP: This is the first time I tried using a heart-shaped springform pan, and it did have some leakage. It just doesn’t seem to seal as tight as the round pan. If you don’t mind a little mess though, it didn’t seem to do the torte any real harm, and it looks pretty cute.
If you’re not as lazy as I am, you could put a few red berries on top, or serve it up with whipped cream. I just hate to ruin good chocolate with other flavors
Check out that fudgey inside:
Flourless Chocolate Torte
1 pound butter
1 pound semisweet chocolate, cut up (I used Ghirardelli chips and they were fantastic)
1 cup whipping cream
1 cup sugar
4 teaspoons vanilla
For the topping:
1 cup whipping cream
12 ounces semisweet chocolate, cut up
1 ounce milk chocolate (optional)
Preheat oven to 350. Grease the bottom and sides of a 10-inch springform pan. Put this on a baking sheet lined with foil.
In a heavy large saucepan combine 1 poind chocolate, butter, 1 cup whipping cream and sugar. Cook and stir over medium-low heat until everything is melted and smooth. Remove from heat.
In a large bowl, whisk the eggs and vanilla together. Slowly stir half the chocolate mixture into the egg mixture. (Make sure the chocolate has cooled off, or you’ll have scrambled eggs.) Return the egg mixture to the remaining chocolate mixture, stirring until combined. Pour into the prepared pan, and put it into the oven.
Bake for 45-50 minutes, or until evenly puffed and a knife inserted near the center comes out clean. Remove from over and cool on a wire rack. Chill in fridge for a few hours until firm. Use a knife to loosen the torte from the sides of the pan and remove the side of the pan.
In a small saucepan heat the 1 cup whipping cream to boiling. Place the 12 ounces of chocolate in a medium bowl. Pour the hot whipping cream over the chocolate, let set for about 30 seconds, then stir until chocolate is melted and smooth. Cool to room temperature. Spread over the top of the torte, allowing some to drizzle down the sides. cover and chill for several minutes, or until ready to serve.
If you want a third layer of chocolate, melt the milk chocolate and drizzle over the top. Let stand at room temperature for 30 minutes before slicing.