This recipe was given to me by my friend and most excellent Pastry Chef Elisa DuBow. Easy to prepare, outstanding if you love chocolate (who doesn’t love chocolate) and Gluten Free.
1 lb Semisweet Chocolate, Chopped
8 oz Unsalted Butter
7 ea Egg Large
½ cup Heavy Cream
8 oz Semisweet Chocolate, Finely Chopped (250 gr)
1/8 tsp Salt
1 tsp Instant Coffee Granules (optional)
4 oz Semisweet Chocolate, curled or chopped
- Preheat oven to 400F or 200C
- Prepare a 9 spring form pan by either buttering bottom and sides or spraying with Pam. Place tin foil around bottom of pan.
- Place chocolate and butter in a stainless steel bowl and melt together on top of a double boiler
- In a separate bowl, beat eggs till pale yellow and double in volume
- Be careful to cool the melted chocolate mixture or you may cook the eggs when you add them together
- Combine the chocolate mixture and the egg mixture blending both thoroughly
- Pour batter into prepared pan
- Boil a quart of water and place in a pan with at least a one inch side
- Pour boiling water into pan
- Place aluminum foil on bottom of prepared pan (to prevent any water from getting in)
- Place pan in hot water bath
- Preheat oven to 400F or 200C and bake for 12 minutes
- Remove from oven and remove from water bath
- Cool completely, if you are in a rush, place in freezer
- Remove sides of spring form and place on sheet pan
- In a medium mixing bowl, add finely chopped chocolate, cream, salt and coffee (if you choose to use).
- Place bowl on top of a double boil and melt thoroughly, scrape sides with rubber spatula to make sure Ganache is smooth.
- Hint: Be careful not to get any droplets of water in the chocolate or it will seize and become stiff and jagged.
- Pour Ganache over top and sides of cooled torte.
- Cool completely.
- Serve with whipped cream or crÃ¨me angles, chocolate curls and fresh raspberries.