Rich Flourless Chocolate Torte

Serves: 6

Zoie Ernser

1 January 1970

Based on User reviews:

50

Spice

54

Sweetness

56

Sourness

42

mins

Prep time (avg)

5

Difficulty

Ingredients:

1 cup

Granulated Sugar

1.5 cups

Light Corn Syrup

16 tbsps

Unsalted Butter

10

Whole Eggs

1 cup

Heavy Cream

Directions:

1

Preheat the oven to 350 degrees

2

In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil

3

Reduce the heat to low and cook for 5 minutes

4

Remove from the heat

5

Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water

6

Stir the chocolate occasionally as it melts

7

Remove the pan from the heat and stir in the butter

8

Set aside to cool slightly

9

With an electric mixer, beat the eggs at high speed until frothy

10

Lower the speed to medium and carefully pour the hot syrup into the beaten eggs

11

Add the melted chocolate and butter mixture and blend to a smooth consistency

12

Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture

13

Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan

14

Place in the preheated oven and bake about 45 to 50 minutes

15

Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath

16

Cool the torte completely to room temperature before unmolding

17

Run a sharp knife around the inner circumference of the pan

18

Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release

19

The torte should then be refrigerated for at least 3 hours before serving

20

While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently

21

Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream

22

Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy "finish"

23

Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte

24

You can gently help this along with the aid of a spatula but is important to use still warmed ganache

25

Allow to dry a few moments at room temperature

26

Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm

27

If you haven't overheated the chocolate or cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator