Flourless Chocolate Torte
with Homemade Whipped Cream

Recipe courtesy of Jessica Soleil
Yield: 8 Servings

Ingredients:

8 oz. milk chocolate chips
8 oz. dark chocolate chips
6 eggs, beaten
1 cup cream
¼ cup sugar
Butter and extra sugar to prepare mold

Whipped Cream:

1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract, rum, brandy, or hazelnut liqueur

1.       Butter and sugar the mold. Spread a thin layer of butter over the inside of the mold.  Make sure you get all the corners!  Sprinkle in sugar, then tap and rotate to make the sugar sticks to the butter.  Shake out the excess. 

2.       Preheat oven to 350°F.
3.       Melt the chocolate over a double boiler.
4.       Whip the cream and sugar to soft peaks.
5.       Temper the eggs into the chocolate by adding a little chocolate to the eggs to bring up to temperature and then add all of the eggs to the chocolate. 
6.       Fold in the cream
7.       Pour into the mold.
8.       Place mold in a 2” hotel pan and pour hot water ¾’s of the way up the pan.  Cover with foil and bake for 25 minutes.  Then rotate by turning the pan 180 degrees and cook an additional 25 minutes.  To finish, remove foil and cook an additional 10 minutes or until cake is set in the center.  Cool before unmolding and serving. 
9.       As it bakes, whip the cream, powdered sugar, and flavor of choice together until the cream hold stiff peaks.  Store covered in the fridge. 
10.   Service:  Slice the torte into 8 even slices.  Top with a portion of whipped cream.  Garnish with a shake of cocoa powder or chocolate shavings.