-
1
Spray the bottom and sides of a 8 or 9 inch springform pan.
-
2
Wrap in two layers of aluminum foil and set inside a 9x13 or larger baking pan, tall enough for you to add water to come halfway up the sides of the springform pan.
-
3
Don't add water yet.
-
4
Reserve 1/2 cup of semisweet chocolate chips and set aside.
-
5
Place remaining chips and butter in double boiler OR microwave safe bowl and heat over hot water or in microwave until chips melt, stirring frequently.
-
6
If you use the microwave, stir every 30-45 seconds to keep chocolate from scorching.
-
7
Stir in vanilla.
-
8
In medium bowl, beat eggs.
-
9
Place bowl over simmering water and continue beating until they are warm, approximately 3-4 minutes.
-
10
Remove from the heat and continue beating the eggs until they are light and tripled in volume, 4-5 minutes.
-
11
Fold 1/4 of the eggs into the chocolate to lighten the chocolate.
-
12
Gently fold in remaining eggs.
-
13
Pour immediately into prepared springform pan, and add hot water to the baking pan until the water comes halfway up the side of the springform.
-
14
Bake at 400 for 18 minutes, no longer.
-
15
Torte will still look wet and jiggly in the middle, and that's okay.
-
16
Allow to cool to room temperature, approximately 45 minutes.
-
17
In small sauce pan or in microwave, heat the whipping cream just until bubbles form around the edge.
-
18
Pour immediately over reserved chocolate chips, and let sit 3 minutes.
-
19
Stir the cream and chocolate mixture until smooth, then pour over top of torte.
-
20
Refrigerate 6-8 hours before removing springform ring and serving.
-
21
Garnish with fruit or whipped cream if desired.
