Flourless Chocolate Torte

This is definetly a “special occassion” dessert. I usually serve this at my annual holiday party (along with a cheese cake), with rave reviews. It is very rich but a small piece is very satisfying and very chocolately. You can make this a day ahead.
Use the best chocolate you can afford.

Ingredients: -

1 pound bittersweet chocolate, cut up
1 pound of butter
1 cup whipping cream
1-1/2 cup sugar
9 eggs (at room temperature)
4 teaspoons vanilla
1 cup whipping cream (yes, another cup)
12 ounces semisweet chocolate (or chocolate chips)

Method :-

Grease bottom and sides of a 10-inch springform pan. Line a baking sheet with foil.

In a large sauce pan combine the one pound of bittersweet chocolate, the butter, one cup of whipping cream, and sugar. Cook over medium-low heat, stirring frequently, until chocolate and butter are melted. Remove from heat.

In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining chocolate mixture and stir all together until combined.

Place greased springform pan on lined baking sheet. Pour chocolate batter into springform pan. Bake at 350 degrees for approximately 60 minutes or until evenly puffed and a knife inserted near center comes out clean. (The sides puff up first. Some times this has taken up to 90 minutes for it to be completely cooked.)

Remove from oven and cool on rack. Chill several hours until firm (or overnight). Set torte on a serving plate. Use a knife to loosen torte from sides of pan and then remove springform ring. Place torte on serving plate back in refrigerator.

In a small sauce pan heat the other cup of whipping cream until very hot (but not boiling). Place the 12 ounces of semisweet chocolate in a medium bowl and add the hot whipping cream, and stir until chocolate is melted. Cool chocolate to room
temperature.

Spread cooled chocolate on top of torte allowing some of it to decorately drizzle down the sides. Chill until chocolate topping is set.