Calling all chocoholics! Another fudgy, rich, impossibly delicious treat just for you. This one has a short and sweet ingredient list and is a piece of cake to throw together. The result is a bakery-quality torte that will have you singing its praises every time you take a bite. Its that good.
Recipe #41 is one of the few I have posted which is not refined sugar-free, but, this one is worth the splurge. It is however gluten-free, and can be made dairy free if you were to use lactose-free chocolate (your choice).
Here you go. Happy weekend!
1 ½ sticks of butter, cut into small pieces
12 ounces of bittersweet chocolate, chopped
6 large eggs
½ cup of sugar
Unsweetened cocoa powder for dusting on top
- Preheat oven to 350 F/180 C. Lightly butter the bottom and sides of a 9 inch spring foam pan. In a heat-proof bowl, put the chopped chocolate pieces. Place the bowl over a saucepan of simmering water (the bowl should not touch the water). Add in the butter as the chocolate begins to melt. Stir until combined. Remove bowl from saucepan once completely melted and combined. (Be careful. These will be hot).
- Combine eggs and sugar in a large bowl. Beat until pale and thick, medium speed, about 5-8 minutes. (I beat mine by hand, but an electric mixer would be easier on the wrists!)
- Gently fold the melted chocolate into the egg mixture slowly, until just combined. Do not over-mix.
- Pour the batter into the prepared pan and bake until the top is no longer shiny and it barely wiggles. A knife or toothpick inserted should come out clean. Baking time is about 35-45 minutes.
- Transfer to a rack and let cool completely in pan. Remove spring foam ring and transfer to a platter.
Dust with cocoa powder before serving. Enjoy with a large glass of milk, or a mug of tea/coffee. I recommend raspberries on the side, either whole or in jam form for dipping.
Serves 10-12 people. This can be stored in an airtight container for 3-4 days.