Shelly's Recipe

CHOCOLATE TRUFFLE TORTE I

Category: Tortes

16 oz bittersweet chocolate, coarsely chopped
1 cup unsalted butter
6 large eggs

Heat oven to 425. Grease an 8 inch springform pan. Line bottom with waxed paper. Grease paper. Wrap outside of pan with a double layer of foil.

Melt chocolate and butter in a medium-size heatproof bowl; set over a pan of water over low heat making sure bowl does not touch water. Stir occasionally until melted and smooth. Break eggs into a large bowl set over simmering water. Stir constantly to prevent scrambling until eggs are warm to touch, about 3 minutes. Remove from heat and beat with a mixer for 5-7 minutes, until triple in volume and soft peaks form when beaters are lifted.

Fold half the eggs into the melted chocolate until partially incorporated. Fold in remaining eggs just until blended. Scrap into prepared pan and smooth top with spatula. Place in a larger ban and add hot water to come up 2/3rds side of springform pan. Bake 5 minutes.

Cover loosely with lightly butter foil and bake 35 minutes longer. Will set with it chills. Remove pan to wire rack to cool 45 minutes. Cover and refrigerate 3 hours or until very firm. (If not served immediately, cover tightly and keep refrigerated up to 2 weeks.)

To unmold, line a flat plate with plastic wrap. Run a thin metal spatula around edge of plate and remove plastic wrap. To garnish, gently press a lacy paper doily on top. Sift confectioners sugar over doily. Carefully lift doily off.