To say that I make a lot of desserts would be an understatement. On this blog, as well as, on my other blog Pine Cones and Acorns I only post the ones I really like. This dessert is in a category all by itself because it is SPECTACULAR! It is the richest, most decadent chocolate dessert I have ever made. In fact it is the only dessert I have ever made that I stop after two or three bites, that is how rich and delicious it is.
If you like truffles or flour less chocolate cakes then I think you will like this torte. I think the only thing that would make this better is a few berries and a glass of champagne.
Decadent Dark Chocolate Torte
15 oz. dark chocolate 60% or higher, chopped
11/2 cups butter softened
1 cup of sugar
1/4 cup of coffee, espresso, or flavored liquor
5 large eggs
3 large egg yolks
1/2 teaspoon finely ground sea salt
Preheat oven to 350.
Grease the bottom of a 9 inch spring form pan, wrap the bottom in aluminum foil and set into a large roasting pan.
In a medium sauce pan, over medium-low heat combine the chopped chocolate, butter and sugar. Stir constantly until the mixture is completely melted and smooth. Watch carefully of this or it will burn. Remove from heat and let cool slightly. Add the coffee or liqueur and stir.
Add the egg yolk and the whole eggs to the bowl of an electric mixer and beat for 2 minutes on medium. Stir the chocolate mixture into the egg mixture and mix until well combined. Pour mixture into prepared pan.
Fill roasting pan with hot water about 1/4 of the way up the spring form pan. Carefully place into a preheated 350 oven. Bake until the edges are set and the center is slightly soft, about 25-30 minutes.
Carefully remove the spring form pan from the water bath and place on a cooling rack, cool completely then remove foil and refrigerate for several hours or overnight.
Garnish with berries and cream.