Flourless Chocolate Torte
½ pound unsalted butter, cut into ½ inch cubes, plus ½ tablespoon butter
1 pound high quality semi sweet chocolate
¼ cup Korbel California Brandy
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
Powdered sugar for garnish
Fresh strawberries for garnish
Preheat oven to 325 degrees. Using ½ tablespoons butter, grease a 9 inch spring form pan and line bottom with a parchment round. Cover plan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine chocolate, butter and brandy in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly until smooth and creamy. Reserve. Meanwhile, combine eggs, sugar, vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process twice more until all of the egg mixture has been folded in.
Pour batter into the pan, placed in the roasting pan. Pour enough boiling water to come about halfway up the sides. Bake until cake has risen slightly and the edges are just beginning to set, about 40-45 minutes. Remove the cake from roasting pan, carefully, and cool on a wire rack to cool. Once it is room temperature, remove foil, cover and refrigerate overnight.
Remove cake from refrigerator 30 minutes before serving. Remove spring form pan sides, invert cake onto a large plate and peel away parchment. Re-invert cake on another large platter, garnish with powdered sugar and strawberries and serve immediately with freshly whipped cream.
Click here to download this recipe.