#30, Flour-less Chocolate Cake 10/20/18

I ripped this out of a magazine and have 0 idea where it came from!

This was a little better than the mousse cake but I don't think I would make it again either. Maybe from a different recipe I would try again. There just seemed to be too much butter. It might not have helped that I attempted to also cut this in half. I must say though that as this baked it smelled like Christmas Chocolate Gravy. 

1 lb Semisweet Chocolate, cut up

1 lb Unsalted Butter

1 cup Sugar

1 cup Whipping Cream

1/2 tsp Salt

9 eggs

4 tsp Vanilla

Unsweetened cocoa and whipped cream

Preheat oven to 350. Grease the bottom and sides of the spring-form pan. Line baking sheet with foil and place the spring form pan on the prepared baking sheet.

In a large heavy saucepan combine chocolate, butter, sugar, whipping cream and salt. Cook over medium low heat until chocolate and butter are melted, stirring frequently. Remove from heat.

In a large bowl whisk together eggs and vanilla. Gradually stir in about 1/2 of the chocolate mixture into egg mixture. Return egg mixture to the saucepan, stirring to combine. Pour batter into prepared pan. 

Bake for 45-50 minuted until center is set and knife inserted near center comes out clean. 

Cool in spring form pan on wire rack for 1 hour. Cover and chill 4 hours until firm. Using a small knife, loosen the torte from the sides of the pan. 

Sprinkle torte with cocoa powder and top with whipped cream.