Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: matt@physics2.berkeley.edu (Matt Austern) Date: 07 Sep 1993 06:18:14 GMT I dont know if this is what Wendy is looking for, but I really think its quite wonderful. (Just dont tell the American Heart Association about it...) I got this recipe from a friend, who has become rather a specialist at making these things. Flourless Chocolate Torte, (from David Thomas) Bring eggs to room temperature or slightly above. (Soaking them in warm water works well.) Melt chocolate and butter in a double boiler. Beat eggs to three times their volume. Gradually fold in the chocolate-butter mixture. Pour the frothy chocolate-egg-butter mixture into a pan. (e.g., springform) Have a water bath prepared in the oven, and set the pan in the water bath. Bake uncovered for 5 minutes at 425 F, and covered for another 10 minutes. Make sure that the torte is sufficiently done; it should be firm, and rather dry. Let the torte cool before eating. Its particularly good with whipped cream and/or raspberries. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
