©2010 Sisy Anderson Still Life with Pear

I like this torte served with vanilla whipped cream and chopped roasted pistachios.

1 pound Dark Chocolate

6 Eggs

1/4 cup Sugar

2 Tbsp Vanilla Extract

1 cup Heavy Cream

Cocoa for dusting
1. Place the chocolate in a double boiler with barely simmering water. Melt completely.
2. Preheat oven to 350˚F. Generously butter a 9 inch round springform. Place wax paper cut to size of the bottom of pan.
In bowl, beat eggs,sugar, extract. Place bowl over simmering water stirring til contents is warm, not hot.
Remove from the heat and add mixture to an electric mixer. Whisk for 5 minutes. Slowly adding chocolate mix for 2 more minutes.

3. Whip the cream to soft peaks and fold into the chocolate mixture. Gently transfer batter into prepared springform.

4. Bake for 40 minutes until the cake tester comes out clean with the center barely set. Careful not to overbake.

5. Cool to room temperature, remove sides of springform and peel off the wax paper. Serve with a dusting of cocoa, whipped cream, or raspberry sauce.

Torte can be refrigerated for one day, covered in plastic. Bring to room temperature before serving.