Ingredients
- 18 ounces bittersweet chocolate, chopped (= 1 lb + 2 oz)
- 1 1/3 cups whipping cream
- 3/4 cup unsalted butter, plus extra for pan
- 6 eggs
- 1 cup sugar
- 2 shots espresso
Preparation
Step 1
1.Preheat oven to 225°F. Butter a 10-inch springform pan and line bottom and sides with parchment paper. Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with the paddle attachment. Heat cream and butter together to just below a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth. Whisk together eggs, sugar and espresso and pour into chocolate mixture. Blend thoroughly, scraping the bottom of the bowl occasionally. Do not whip on high speed. Pour into prepared pan and bake for 2 ½ to 3 hours, until edges are set are centre is still slightly soft.
2.Allow to cool at room temperature for an hour. Leaving torte in its pan, refrigerate overnight before cutting.
3.To serve, slice torte with a hot, dry knife. Spoon a little Gingered Berry Marmalade on the side. Spoon Crème Fraîche next to marmalade (or on other side of torte) and sprinkle with cinnamon. Yield: 1 10-inch torte. Makes 10 to 12 servings.