3 oz Unsweetened chocolate
5 Eggs
1 c Sugar
1 c Melted butter,unsalted
3 oz Semisweet chocolate
1/4 c Sifted cornstarch
1/2 ts Vanilla
3 tb Orange liquer
-GLAZE-
6 1/2 oz Semisweet chocolate
2 tb Unsalted butter
1/3 c Heavy cream
Over hot water in top of double boiler, beat the eggs and sugar until
mixture is very light and almost white in color. Remove from heat.
Meanwhile, melt the butter and skim off the foam. Return to heat and melt
the chocolates. Beat the sifted cornstarch slowly into the egg mixture on
low speed until thoroughly blended. Stir the vanilla and orange liquer into
the chocolate mixture and then into the egg mixture. Spoon into a 10-inch
springform pan that has been greased and floured. Bake at 325 F for 20-25
minutes, until torte pulls away from sides of pan. Kinfe inserted in center
will not come out clean. DO NOT OVERBAKE! Cool in springform fpan. remove
ring. To make the glaze, melt chocolate and butter with the cream and spoon
over cooled torte. refirgerate and chill completely.
From
Yields
16 Servings