Ingredients
- Unsalted butter, room temperature for Baking Pan
- 1 pound semi sweet or bittersweet chocolate, coarsely chopped
- 6 large eggs, room temperature
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp dark rum
- 1/2 cup heavy cream-whipped to soft peaks, plus more for serving if desired
Preparation
Step 1
1. Preheat oven to 350.Assemble a 9 inch springform pan with the raised side of the bottom of the pan facing down, secure side.Butter pan;line sides with a long strip of parchment paper. Butter paper. Wrap bottom and sides of pan with aluminum foil( to prevent water from seeping in)DO NOT TUCK FOIL IN PAN. Set a keetle to boil for Step 5
2.In a large heatproof bowl set over(not IN)a pan of simmering water, melt chocolate. Remove pan and let cool to room temperature
3. In a another large bowl, using an electric mixer on high, beat eggs, suagr, salt and rum until mixture is thick, foamy and forms a ribbon when you lift the beater, 4-6 minutes
4.Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then fold in whipped cream. Spoon Batter into prepared pan a nd smooth top
5.Place springform pan in a roasting pan;carefully pour water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to touch,about 30 minutes
6. Transfer springform to wire rack;remove foil and let cool to room temperature. refrigerate torte in pan until well chilled, about 3 hours
7. To serve; release side.Using a knife dipped in warm water,cut torte into thin slices. Serve with whipped cream if desired