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Flourless Chocolate Torte
YIELD: 1 - 10"
TORTE 1 LB. UNSALTED BUTTER 2.5 CUPS SEMI-SWEET CHOCOLATE 1 CUP STRONG COFFEE (OR ESPRESSO) 1 CUP SUGAR 7 EGGS 1. IN A HEAVY BOTTOMED SAUCEPAN, OVER LOW HEAT, MELT BUTTER. ADD COFFEE AND CHOCOLATE AND WHISK UNTIL MELTED AND SMOOTH. COOL MIXTURE SLIGHTLY.
2. IN A LARGE BOWL COMBINE EGGS AND SUGAR. SLOWLY ADD CHOCOLATE MIXTURE, WHISKING UNTIL COMBINED. STRAIN THROUGH A FINE SIEVE.
3. LINE THE INSIDE OF A 10" SPRING FORM PAN WITH PARCHMENT PAPER. SPRAY WITH NONSTICK COOKING SPRAY. LINE OUTSIDE OF PAN WITH FOIL.
4. BAKE AT 350 FOR 40-45 MINUTES. WILL LOOK LIKE A CHEESECAKE, SET ON THE OUTSIDES BUT STILL A LITTLE WOBBLY IN THE CENTER.
5. COOL. REFRIGERATE.
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