CHOCOLATE FLOURLESS TORTE 9” PAN
Preheat oven to 350 degrees
1. 8 oz. Bitter Sweet Chocolate
4 oz. Semi-sweet Chocolate
Place in a large bowl
2. Place in a medium sauce pan. (Double Boil)
3 sticks unsalted butter
1 cup sugar
½ cup brewed coffee
Stir until butter melts smooth. Pour over chocolate. Let stand for a minute. Whisk until smooth.
3. In a separate bowl, whisk together 6 eggs, 1 tsp vanilla, and 1/8 teaspoon salt.
Add egg mixture to chocolate.
Grease 9” round cake pan with butter. Line the bottom with wax paper. Pour batter into cake pan. Set in water bath. Place in oven and bake until set (slightly soft in the middle), about 40 minutes.
Remove from oven. Check for consistency. Let cool on a rack for 20 minutes. Place in the cooler for 1 hour. Invert onto a sheet pan. Apply glaze and return to the refrigerator.
Glaze
4. 4 ounces semisweet chocolate
2 ounces bittersweet chocolate
2/3 Cup Heavy Cream
1 tsp. Vanilla
In a bowl, over a double boiler. Add chocolate and stir until smooth, add vanilla. Cover with plastic and let stand for 10 minutes before using.