Chocolate Torte

This chocolate torte is my number one no-fail dessert.  Sometimes called a flourless chocolate cake, it is great for those on a gluten-free diet but certainly not for dieters.  Consisting mainly of chocolate, sugar and butter it is off the calorie charts.  What's great about this recipe is that it can be adapted to most any baking pan, cut or formed into different shapes and plated in any of number of ways.  It is a versatile dessert which can be made several days in advance and even frozen if need be. 

Torte dusted with cocoa and served with a spicy caramel sauce after a Mexican meal.

This was cut into rounds and served with a raspberry sauce for dessert at our annual Christmas Dinner

at my sorority house.

Chocolate Torte

2 c. chocolate chips

5 oz. unsweetened chocolate

1 1/2 c. melted butter

1 1/2 c. sugar

1/2 c. water

7 eggs

1/4 c. sugar

Grease 10 inch springform pan and line with parchment paper.  Chop unsweetned chocolate and add chocolate chips and melted butter.  Heat sugar and water to boiling and pour over chocolate.  Stir until melted.  Beat eggs with remaining sugar until well blended.  Mix into chocolate thoroughly.  Pour into pan and place on rimmed cookie sheet.  Pour hot water onto bottom of cookie sheet and bake 40-45 minutes at 350.  Cool and then fridgerate overnight.  Garnish with whipped cream.