29
Nov
07

Torte au Chocolat

This is cake was so rich and moist, you only need a tiny slice! It will easily serve 14-16 people. I was surprised at how easily it was made, too.

Ingredients:
9 oz semisweet chocolate, chopped
1 cup unsalted butter, cut into pieces
5 eggs
1/2 cup superfine sugar, plus 1 tbsp and some for sprinkling
1 tbsp cocoa powder
2 tsp vanilla extract
cocoa powder, for dusting
chocolate shavings, to decorate

Directions:
Preheat the oven to 325′.

Lightly butter a 9″ springform pan and line the base with nonstick baking paper. Butter the paper and sprinkle with a little sugar, then tap out the excess sugar form the pan. The cake is baked in a bain-marie, so carefully wrap the base and sides of the pan with a double thickness of foil to prevent water from leaking into the cake. Melt the chocolate and butter in a saucepan over low heat until smooth, stirring frequently, then remove from the heat. Beat the eggs and 1/2 cup of the sugar with an electric mixer for 1 minute.Mix together the cocoa and the remaining 1 tbsp sugar and beat into the egg mixture until well blended. Beat in the vanilla extract, then slowly beat in the melted chocolate until well blended. Pour the mixture into the prepared pan and tap gently to release any air bubbles. Place the cake pan in a roasting tin and pour boiling water to come 3/4 inch up the side of the wrapped pan. Bake for 45-50 minutes until the edge of the cake is set and the center still soft (a skewer inserted 2 inches from the edge should come out clean).

Lift the pan out of the water and remove the foil. Place the cake on a wire rack, remove the side of the pan and let the cake cool completely (the cake will sink a little in the center). Invert the cake onto the wire rack. Remove the base of the pan and the paper. Dust the cake liberally with cocoa and arrange the chocolate shavings around the edge. Slide the cake onto a serving plate.

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