See Also: Cooking Club · Desserts
Chocolate Torte
From Dorothy McNett's recipes at www.dorothymcnett.com. Sinfully delicious, and wonderful garnished with chocolate covered cherries. It has been found that eating chocolate releases the pleasure hormone phenylethylamine. Even the Aztec emperor Montezuma knew that, as it is reported that he drank as many as 50 cups of cocoa every day in order to stay up to the job of servicing his harem...and Casanova was a big chocolate fan.
1 cup heavy whipping cream
1 pound best quality dark chocolate
6 eggs, room temperature
1/4 cup sugar
2 tablespoons vanilla or liqueur such as Grand Marnier
Preheat oven to 350 degrees. Butter a 9 or 10 inch springform pan. Line the bottom with a circle of parchment paper. Set aside. Whip the cream and set aside. In glass or ceramic bowl, place chocolate chunks. Microwave 1 minute. Stir to finish melting, adding more time if needed. Set aside. In another batter bowl using electric beater, beat eggs with sugar until fluffy, slowing adding the vanilla or liqueur. Continue to beat until stiiff and fluffy. Slowly beat in the warm (not hot) melted chocolate. Remove beater, and with a silicone spoon or spatula, gently fold the whipped cream into the chocolate mixture. Carefully transfer to the prepared pan. Bake 35-40 minutes until center is set. Let cool. Remove from pan (being aware of the parchment paper as well!) Slice and place on dessert plates. Garnish as desired.
Recipe created 2002-02-11.
