This post does not.
If you are like me and love all things chocolate......then get your mixers started. This would be perfect for a New Year's party.....you know, get in one last indulgent-bust-your-pant-button-bite. And then start your resolution.....or
I mean, someone will have to eat the leftovers (if there are any). And who can resist leftovers when salted caramel is involved. Not me. I apologize for squashing any resolutions before they even have a chance to survive. But in all honesty this is much more fun...and delicious....and addicting.
One bit of sound advice.....serve this chilled, not after sitting out for an hour like I did. It becomes a bit sloppy and loses it's truffle-like texture. I don't usually serve sloppy, but couldn't resist with this one. Also, you can't possibly go wrong with such a short ingredient list, use the best chocolate and you will be good to go.
Oh. And for all you pregger ladies out there..... you should make this and eat a slice Every.Single.Day. If you think I'm nuts then listen very carefully to this new study.
"In 2004, researchers at the University of Helsinki, Finland did a study with around 300 pregnant women to rate their stress levels and rate of chocolate consumption. Half a year after birth, the mothers came back and had to log their young ones behavior within a few categories, including soothability and fear. The babies of mothers who had eaten chocolate daily during pregnancy had a more happier disposition and were more open to new situations"
So maybe this wouldn't be the wisest choice of everyday indulgence.....however, I did in fact eat dark chocolate every morning during my pregnancy and my baby boy has the sweetest disposition of any baby I have every met. Coincidence? Apparently not. I'll take it. And another slice please.
So eat up ladies (prego or not....who says babies are the only one's who need a good disposition?)
Flourless Chocolate Torte:
Adapted from Annie's Eats
8 large eggs, cold
1 lb. bittersweet or semisweet chocolate, coarsely chopped
16 tbsp. unsalted butter, cut into 16 pieces
Whipped Cream and Salted Caramel Sauce
Preheat the oven to 325° F and adjust an oven rack to the lower-middle position. Grease the sides of an 8-inch springform pan
and line the bottom with parchment paper. Wrap the outside of the pan tightly with heavy duty foil and set in a larger baking pan. Bring a pot of water to boil.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs at high speed until the volume doubles to approximately 1 quart (about 5-10 minutes).
Meanwhile, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Heat until smooth and very warm (about 115° F), stirring once or twice. Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining eggs, and then the last half, until the mixture is homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a spatula.
Pour enough boiling water into the larger pan surrounding the springform to come about halfway up the sides of the springform. Bake until the cake has risen slightly, the edges are just beginning to set, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes.(I ended up having to bake it about 10-15 extra minutes to get the right temperature.)
Remove the springform from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow the flavor. The cake can be refrigerated for up to 4 days.
Right before serving cover with freshly whipped cream and serve drizzled with rich Salted Caramel Sauce. Then sigh. And be thankful of the soon-to-be happy disposition that will soon follow.