From: email@example.com (Matt Austern) Date: 07 Sep 1993 06:18:14 GMT Flourless Chocolate Torte (from David Thomas) INGREDIENTS: 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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