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Receta Deep Chocolate Torte
by Global Cookbook

Deep Chocolate Torte
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Ingredientes

  • 1 lb dark chocolate, finely minced
  • 6 x Large eggs
  • 1/4 c. sugar
  • 2 Tbsp. Grand Marnier or possibly other liqueur
  • 1 c. heavy cream Cocoa for dusting

Direcciones

  1. Place the chocolate in a heat-proof bowl or possibly the top of a double boiler over barely simmering water and allow it to heat completely.
  2. Preheat the oven to 350. Generously butter a 9 inch round cake pan or possibly spring-form pan. Cut a 9 inch round of waxed paper and press it over the bottom of the pan.
  3. Beat the Large eggs, sugar and liqueur in a large, heat-proof bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon till hot but not warm. Remove from heat. Beat with an electric mixer (using whisk attachment if available) for five min.
  4. Slowly stir in the melted chocolate.
  5. Whip the cream to soft peaks and gently fold into the chocolate mix.
  6. Carefully transfer the batter to the pan.
  7. Bake for 40 min, till a cake tester inserted two to four inches into the torte from the side comes out clean. The center should be just set; don't overbake. Let cold to room temperature, remove from the pan and peel off the liner. Dust with cocoa and serve.