1 pound dark chocolate, preferably Cacao Barry Equateur (60% cacao) or Callebaut (56% cacao), finely chopped
1/4 cup sugar
2 tablespoons Grand Marnier or other liqueur
1 cup heavy cream
Cocoa for dusting
Place the chocolate in a heatproof bowl or the top of a double boiler over barely simmering water and allow to melt completely.
Preheat the oven to 350°F (180°C). Generously butter a 9-inch round regular or springform cake pan. Cut a 9-inch round of waxed paper and press it over the bottom of the pan.
Beat the eggs, sugar, and liqueur in a large heatproof mixing bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon, until warm but not hot. Remove from the heat and transfer to the bowl of an electric mixer. Beat with the whisk attachment for 5 minutes. Slowly stir in the melted chocolate.
Whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the pan.
Bake for 40 minutes, or until a straw or cake tester inserted into the torte at least 2 to 4 inches from the side comes out clean. The center should be just set; do not overbake.
Let cool to room temperature, remove from the pan, and peel off the liner. It is best served with a simple dusting of cocoa; accompaniments like unsweetened whipped cream or raspberry sauce are optional. If necessary, you can refrigerate the torte for up to 1 day, covered with plastic wrap, but bring to room temperature before serving.
Makes 1 (9-inch) torte, 8 servings.
Source: The New Taste of Chocolate: A Cultural and Natural History with Recipes
Author: Presilla, Maricel E. Format: Hardcover (Cloth) Publisher: Ten Speed Press Published: 09/01/2001 ISBN: 1580081436
Source: Recipe by Fran Bigelow
Date: April 21, 2003