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Fran Bigelow's Deep Chocolate Torte

Source of Recipe


From "The New Taste of Chocolate"






List of Ingredients



• 1 lb. dark chocolate*
  
• Butter and wax paper for pan
  
• 6 eggs
  
• 2 Tbsp Grand Marnier or other liqueur
  
• 1/4 cup granulated sugar
  
• 1 cup whipping cream
  
• 2 tsp natural unsweetened cocoa powder
  






Instructions



1. Finely chop the chocolate. Place in a heatproof bowl or the top of a double boiler over barely simmering water and allow to melt completely. Remove bowl and set aside, stirring occasionally, while preparing the rest of the torte.
   
   
2. Preheat oven to 350 degrees (F). Generously butter a 9-inch round cake pan or springform pan. Cut a 9-inch circle of wax paper and press over the bottom of the pan. Set aside.
   
   
3. Beat the eggs, liqueur and sugar in a large bowl of an electric mixer. Place over simmering water, stirring with a wooden spoon, until warm but not hot. Remove from heat and beat with a whisk attachment for 5 minutes. Remove bowl from machine and slowly stir in the melted chocolate with a spatula.
   
   
4. Whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer batter to the prepared pan. Bake on center oven rack 40 minutes, or until a skewer inserted into the torte 2 to 4 inches from the side comes out clean. The center should be just set; do not overbake.
   
   
5. Transfer torte to a rack and let cool in the pan to room temperature. (The cake will fall in the center.) Remove from the pan and peel off the liner. Dust with cocoa. Serve alone or with whipped cream. (If necessary, you can refrigerate the torte for up to 1 day, covered with plastic wrap, but bring to room temperature before serving.)
   
   Makes one 9-inch torte
   (about 8 servings)
   
   * Use a good-quality chocolate, such as Callebaut (56 percent cacao) or Sharffen Berger (62 percent cacao).