I - well, Amber, discovered for me - this recipe a few months ago. And I felt that it was high time I shared it. Very rich and very tasty! And Gluten Free (well, gluten free if you use gluten free chocolate - and in my case - soy free!).
8oz GF chocolate (semi or bitter sweet or a mix)
3 oz butter
1 1/4 c. sugar
5 eggs
Grease a 9" pan. Line with waxed paper or parchment and grease paper (and do be sure you grease it well or steel yourself to eat parchment paper!).
Melt the chocolate in a double boiler. Add butter and stir until melted and blended. Set it aside and let it cool to lukewarm (has to be cool so the eggs don't cook).
While it cools, put water on to boil. This will form a water bath for the pan to sit in.
Add the sugar to the chocolate and stir. Beat the eggs until foamy (the foamier the better) and then add to the chocolate. Beat until just blended.
Pour the chocolate into the papered pan. Pour boiling water into a pan large enough to hold the torte pan. Set the torte pan in the water bath.
Bake at 350F for 90 minutes.
Remove from the water bath and let cool to room temperature. Chill for two hours (or if at this point the smell is amazing and driving you crazy, freezer it for 45 minutes!).
Loosen the sides with a wet knife and invert the torte right side up onto a serving pan.
Decorate with berries, if desired, or sprinkle lightly with powdered sugar, or puree 1/2 pint of berries with 1 tbsp of sugar to make a drizzle for the top of the plate.
And melt into delectable tastiness!
1 comment:
I think you should say the grease the pan step three or four times. It seems it takes that many to not stick.
(Better yet, use a springform pan, it would be much easier...but for some reason none of us have one.)
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