- 1 lb bittersweet chocolate
- 1 c unsalted butter
- 6 large eggs
- Preheat the oven to 425° F
- Place a pan of water on top of the stove. Heat until hot, but not boiling.
- Put a large heatproof bowl over the pot and mix the chocolate and butter. Stir periodically until melted into a smooth liquid.
- Set that aside. Get another large metal bowl, place over the same pan and heat the water to a simmer.
- Add the eggs to the second bowl and stir continually to avoid curdling. The mixture should be warm.
- Remove from heat and whisk until its volume triples in size, and soft peaks form when the whisk is raised. Beat for about five minutes for this to occur.
- Fold about 12the eggs into the chocolate mixture using a rubber spatula.
- When the eggs are fully folded into the chocolate, add the rest of the eggs until no streaks are left and everything is mixed together. Make sure that the heavy mixture at the bottom of the chocolate substance is blended in well.
- Pour into the baking pan. Try to transfer all of the mixture. Smooth out the top.
- Place the pan into a larger pan that is filled with 1 inch of very hot water. Bake 5 minutes.
- Cover the pan loosely with buttered foil. Bake 10 minutes.
- Take out of oven and let it cool on a rack for 45 minutes.
- Cover with plastic wrap and place it in the refrigerator for about 3 hours or until very firm.
- When getting the cake out, if you are using a springform pan, just pop the sides off. If you are using an aluminum baking pan, run a knife along the outside of the cake to loosen up the edges.
- Place the pan on a stove burner over low heat so as to warm up the bottom. This will only take a minute or two, so keep an eye on the pan.
- When the bottom is loose, put a large plate over the pan and carefully flip both together. If the cake does not release, try putting it back on the stove top and try again.
- 2 c whipping or heavy cream
- 1 T confectioners sugar
- Slowly pour the whipping or heavy cream into an electric mixer. Add the tablespoon of confectioners sugar.
- Drape a clean dish cloth over the mixing bowl to prevent splashing. Start the electric mixer slowly, and gradually increase the speed.
- Continue until the mixture is stiff and is no longer a liquid.
We had a little trouble with the water bath. First, we couldn’t find a pan that would fit the cake pan and also hold the water. Eventually we found one of the pans we used to cook the chickens in last Thursday. The next problem we ran into was that the recipe called for a springform pan. Unfortunately, as much as Amory tried to make the pan waterproof, the foil would still let water seep through the cracks. So we substituted the springform pan for a regular round aluminum pan. The whipped cream came out wonderful and complimented the torte nicely.