INGREDIENTS:
7 eggs
9 oz butter
18 oz semi- or bittersweet chocolate
Bring eggs to room temperature or slightly above. (Soaking them in warm
water works well.)
Melt chocolate and butter in a double boiler.
Beat eggs to three times their volume. Gradually fold in the
chocolate-butter mixture. Pour the frothy chocolate-egg-butter mixture
into a pan. (e.g., springform)
Have a water bath prepared in the oven, and set the pan in the water
bath. Bake uncovered for 5 minutes at 425 F, and covered for another
10 minutes. Make sure that the torte is sufficiently done; it should
be firm, and rather dry.
Let the torte cool before eating. It’s particularly good with whipped
cream and/or raspberries
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