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Ingredients
- 1 lb dark chocolate, finely minced
- 6 x Large eggs
- 1/4 c. sugar
- 2 Tbsp. Grand Marnier or possibly other liqueur
- 1 c. heavy cream Cocoa for dusting
Directions
- Place the chocolate in a heat-proof bowl or possibly the top of a double boiler over barely simmering water and allow it to heat completely.
- Preheat the oven to 350. Generously butter a 9 inch round cake pan or possibly spring-form pan. Cut a 9 inch round of waxed paper and press it over the bottom of the pan.
- Beat the Large eggs, sugar and liqueur in a large, heat-proof bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon till hot but not warm. Remove from heat. Beat with an electric mixer (using whisk attachment if available) for five min.
- Slowly stir in the melted chocolate.
- Whip the cream to soft peaks and gently fold into the chocolate mix.
- Carefully transfer the batter to the pan.
- Bake for 40 min, till a cake tester inserted two to four inches into the torte from the side comes out clean. The center should be just set; don't overbake. Let cold to room temperature, remove from the pan and peel off the liner. Dust with cocoa and serve.
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