Chef Victoria is known for her decadent baked goods and cakes, having owned her own bakery in a former life. We have shared many of her fabulous recipes, but this one is truly the most divine, guaranteed to satisfy any chocolate lover. Our sales manager, Renu, recently raved of a flourless chocolate cake she had eaten at a local Victoria restaurant. When describing it, Victoria said "that is actually my recipe; I used to make it years ago when I worked there." Well we were all excited to try this heavenly creation, so Victoria made it for one of our team member's birthdays and eating it was pure bliss! Now we would like to share this little piece of heaven with our readers:
Chef Victoria's Chocolate Heaven Torte
Equipment needed for Bliss!
A kitchen-aid mixer, or reasonable facsimile
10" spring-form pan/ 425 degree oven
Parchment paper, foil
1-1/2 lbs your choice dark chocolate
¾ lb unsalted butter
9 large eggs
1 Tablespoon pure vanilla
2 Tablespoons of your choice of flavour/liqueur
Beat room temperature eggs in a warmed dry mixing bowl (warm bowl with hot water)
Warm butter and chocolate in microwave until slightly melted; stir until completely melted.
Whip eggs on highest speed until tripled in volume (10min); lower to first speed and add flavours, then transfer to a medium bowl.
Fold in the chocolate mixture in two parts, using a large spatula until no streaks remain.
Pour into prepared pans - parchment lined insides and bottom, foil-lined outside bottom - and smooth top evenly, trying not to smear batter up the sides.
Set up baking tray in oven, pour in boiling water, and set cake in a 1" water bath. Bake 8 minutes, turn around tray, cover with foil top (tuck tightly for convection oven) and bake 14 more minutes.
Cake will be soft, do not soufflé it! Remove foil from bottom and cool on wire rack for 2 hours. Then remove from pan and parchments and refrigerate for at least 4 hours.
Serve in small slices at room temperature with a good quality ice cream. Bliss!