Chocolate celebration torte

This torte can stand alone, or becomes even more decadent enrobed in ganache. Approx. 16 thin slices (very rich — it goes a long way).

INGREDIENTS: DIRECTIONS:

•9 ounces good quality 70% dark chocolate, finely chopped

•9 ounces unsalted European butter

•¾ up finely granulated sugar

•¾ up brown sugar

•8 large eggs at room temperature

•1 tsp pure vanilla extract

Chocolate Ganache:

•8 oz good quality semi-sweet chocolate bar, chopped finely

•8 oz heavy whipping cream

Preheat the oven to 375 degrees Fahrenheit. Grease and line a nine-inch springform pan with parchment paper. Flip parchment paper so both sides are coated with grease.

Melt the chocolate and butter together in a double boiler or carefully on low in a microwave, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugars, and let cool for five to 10 minutes.

Add the eggs, one at a time, whisking briskly, after each addition. Continue to whisk until the batter becomes shiny and thick. Stir in the vanilla extract.

Pour the batter into the pan. Bake approx. 35 minutes, until the torte is nearly set, but still slightly loose in the center, but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 15 minutes, then carefully unmold and invert onto a serving plate.

This recipe can be made in advance, and once the torte is cool, can be stored in the refrigerator — tightly wrapped with plastic film — for up to 3 days. Dust with powdered sugar prior to serving, or cover with ganache and garnish with berries.

Chocolate Ganache:

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it reaches a soft boil (don’t let it boil over). You can add a tbs vanilla, rum or other flavor at this point.

Pour the cream over the chocolate, stirring slowly in one direction, until smooth and glossy. When barely cooled, pour over the torte. Store leftover ganache (covered), in the fridge.