Chocolate Tort

1. 1

   Grease the sides of a springform pan

2. 2

   Line the inside bottom with parchment paper

3. 3

   Cover the whole bottom with foil

4. 4

   Melt chocolate in a double boiler (bain-marie) stirring frequently

5. 5

   Add butter to chocolate to melt, stirring until smooth

6. 6

   Whip eggs at medium/high speed until pale yellow and volume doubles

7. 7

   Fold 1/3 of the eggs into the chocolate

8. 8

   Fold 1/2 of the remaining eggs into the chocolate

9. 9

   Fold the remaining eggs into the chocolate

10. 10

    Place the mixture into the springform pan

11. 11

    Cover the top with foil

12. 12

    Place into a pan with boiling water covering half of the springform pan

13. 13

    Bake at 325F until edges are slightly brown (20-22 mins)

14. 14

    Keep springform in the fridge until 30 mins before serving.

No additional tips available.