Recipies from the Spring 2007 Swap
Use this thread to post recipes. Here's the one for the flourless chocolate torte
1) 10 Eggs (cold)
2) 20 oz. Bittersweet Chocolate (coarsely chopped)
3) 10 oz. Unsalted Butter cut into 1/2" cubes
4) 2 1/2 oz. Godiva Chocolate Liqueur (strong)
5) Ground pistachio nuts (optional)
Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 10" cake pan with parchment (if desired, put in thin layer of ground pistachio or other nuts) and grease pan sides. Set cake pan in large roasting pan. Bring kettle of water to boil.
Beat eggs with whip attachment at medium speed until volume doubles to approximately 1 quart, about 5 minutes.
Melt chocolate and butter (adding liqueur) in a large heat-proof bowl set in an oven pan of almost simmering water...until smooth and very warm (about 115 degrees), stirring once or twice. Remove from heat and allow to cool slightly. Fold 1/3 of egg foam into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Then fold in half of remaining form, then the last of the remaining foam, until mixture is totally homogenous.
Scrape batter into prepared cake pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enought boiling water to come about halfway up side of pan. Bake for 22 minutes. At that time...the edges are beginning to set and a thin glazed crust (like a brownie) has formed on the surface.
Let cool and place in refrigerator overnight. About 30 minutes before serving, invert cake on a sheet of waxed paper...then peel off parchment paper and turn cake right side up on a serving platter. Dust with sifted confectioner's sugar or cocoa powder to decorate.