Chocolate Flourless Torte
¾ cup sugar
½ cup water
1 tablespoon instant espresso powder
¼ teaspoon salt
18 ounces bittersweet or semi-sweet chocolate*
1 cup unsalted butter, at room temperature, cut into small cubes
6 large eggs
1 teaspoon vanilla extract
Preheat oven to 300 degrees. Spray a 10” cake pan or spring-form pan thoroughly with non-stick cooking spray. If using a spring form pan, wrap the outside with aluminum foil.
In a small saucepan, heat the sugar, water, espresso powder and salt until the sugar is dissolved, allow to cool slightly while melting chocolate.
Prepare the chocolate, if using chips, no preparation is necessary, if using block or bar chocolate cut into small pieces. Place chocolate into large, microwave safe glass bowl and heat for two minute intervals at 50% power, stirring after each heating period, until melted.
Using a hand held mixer (or stand mixer, if you own one), beat chocolate on medium speed, adding cubes of butter, a few at a time, until butter is completely added, melted and blended with chocolate.
Add sugar/water mixture and beat well.
Add eggs, one at a time, beating after each addition until well blended.
Pour batter into prepared pan. Place cake pan in a larger pan and place pan on middle rack in oven, pour in hot water in larger pan so water goes half way up side of cake pan.
Bake for 45 minutes, top will look wet. Cool in pan, place in refrigerator overnight.
To serve, if using cake pan, invert cake onto a plate, if using spring form pan, remove side. Cut into 16 pieces and serve with Easy Raspberry Sauce and whipped cream.
*Either chocolate will work, or use a combination of the two.