Chocolate Truffle Torte

Chase wanted me to make a flourless chocolate cake for his birthday.  This wasn't exactly what he had in mind but it sure was good and he was happy with it.  When he returns home from South Africa in two years I'll have to try the flourless chocolate cake again.

Update:  This is a version of a flourless chocolate cake, but it's unlike any cake I've had!

Recipe:

1 lb semi-sweet or bittersweet chocolate, chopped or in chips

1 C unsalted butter, cut in 16 pieces
8 large eggs, cold
Powdered sugar for sprinkling on top

Prepare pan – 8-inch spring-form pan approximately 2½ inches high (or 9 inch), buttered with buttered parchment-lined bottom. Wrap the outside tightly with a double layer of aluminum foil. Put it inside another pan for a water bath.

Put eggs in bowl of mixer and whisk on high until they double in size, approximately 5 minutes.

Meanwhile, in a large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (It can be melted in the microwave on half power, stirring every 15 seconds and stopping when there are lumps left to stir until melted).

Using a large rubber spatula, fold 1/3 of the eggs into the chocolate (don't fold the chocolate into the eggs) until almost incorporated. Fold in 1/2 of the remaining eggs until again until almost incorporated.  Fold in the remaining eggs until just blended and there are no streaks. Pour into prepared spring-form pan and smooth with spatula. Preheat oven to 325°F and place pan in oven. Pour boiling water into outer pan until it reaches half way up the top of the batter line and bake  for 18-24 minutes, until the batter registers 140°F in the center of the batter. It will be jiggly and not look done, but it is.  Remove from water bath and place on cooling rack until complete cool. Place in refrigerator for at least 3 hours or over night, covering with plastic wrap when it is fridge temperature.  If you cover it before, it will get condensation on it and ruin the chocolate.

To unmold – have ready 2 plates, one layered with plastic wrap. Wipe spring-form pan edges and bottom with hot damp cloth. Run knife around edges of torte, open spring-form and remove, place plastic-lined plate on top and invert. Remove bottom and parchment, place another plate on top and invert again.

To serve – with long thin, hot, damp knife, cut straight through each piece without sawing. Or you can leave it on the parchment and spring form bottom and cut with a cheese cake cutter.  Serve at room temperature. Yum yum!

You can decorate it however you want.  I just sprinkle with powdered sugar and top it with chocolate leaves made by painting the backs of real leaves with melted chocolate and then pealing them off the leaves when they are cold or with raspberries or strawberries.