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Velvet Chocolate Torte




Source of Recipe


Internet


List of Ingredients




Yield: 1 - 9" Torte

1 c. cubed sweet butter
9 oz. chopped bittersweet chocolate
5 eggs
1/2 c.+1 tbsp granulated sugar for dusting pan
1 tbsp cocoa
1/2 whole vanilla bean chopped fine



Recipe



Lighdy grease 9" cake pan and then line bottom of pan with 9" parchment circle, dust cake pan with 1 tbsp. of sugar, melt butter and chocolate in double boiler being careful not to get chocolate and butter too hot. Stir occasionally until chocolate and butter are completely melted and incorporated. In a metal bowl beat eggs with sugar and cocoa for 1 minute until thorolughly mixed. Add chopped vanilla bean, mix well, add chocolate and butter and mix until thoroughly combined. Pour mixture into cake pan, place in water bath, making sure water is hot. Place in preheated 325° oven. Torte is finished when edges are firm to the touch. This takes approximately 20-25 minutes. Remove from oven, place on rack to cool. When torte is cool, place in refrigerator to set overnight. You may also freeze and unmold next day. Stores in refrigerator for up to two weeks.