From Rose Levy Berenbaum, as seen on Food52, this torte is chocolate at its best – described as the more efficient vehicle for chocolate than a chocolate bar. And it’s true. The best chocolate flavor.
Of course, you will need the best chocolate, so be sure to get a chocolate meant for baking and one you like. I used 72% because that’s what I had on hand, but it’s recommended you use 55-62% cacao chocolate, which is sometimes labeled “semi-sweet” and sometimes “bittersweet” so it’s best to look at the percentage.
Getting the cake out of the springform pan is the most complicated part of the torte, so bring your patience and care for that part.
Special equipment: 8” Springform pan – I used a 9” and next time, would reduce baking time by 2 minutes, and parchment paper, aluminum foil, and a large pan to make a water bath to bake.
Keywords: Chocolate, flourless, cake, torte