Flourless Chocolate Cake

From: matt@physics2.berkeley.edu (Matt Austern)
Date: 07 Sep 1993 06:18:14 GMT

		        Flourless Chocolate Torte
			   (from David Thomas)

   7 eggs
   9 oz butter
   18 oz semi- or bittersweet chocolate

Bring eggs to room temperature or slightly above.  (Soaking them in warm
water works well.)

Melt chocolate and butter in a double boiler.

Beat eggs to three times their volume.  Gradually fold in the
chocolate-butter mixture.  Pour the frothy chocolate-egg-butter mixture
into a pan.  (e.g., springform)

Have a water bath prepared in the oven, and set the pan in the water
bath.  Bake uncovered for 5 minutes at 425 F, and covered for another
10 minutes.  Make sure that the torte is sufficiently done; it should
be firm, and rather dry.

Let the torte cool before eating.  It's particularly good with whipped
cream and/or raspberries.


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