Mmmmmmm. Chocolate.

It is no secret that I love chocolate. White chocolate, milk chocolate, dark chocolate. The chocolate oranges that you whack to break apart, candy bars, chocolate chip cookies, chocolate-covered pretzels, chocolate truffles (easiest ever are from one of Marcel Desaulniers’ cookbooks), hot chocolate on a winter day. A couple of years ago, my husband gave me this luscious chocolate-brown long winter coat for Christmas. Chocolate everything.

In celebration of the “What’s Your Chocolate?” blog hop today, I’m sharing my favorite chocolate recipe, a flourless torte adapted from one that appeared in the first issue of Chocolatier magazine.

Chocolate Torte

1 pound unsalted butter, plus extra for greasing pan
1 pound high quality bittersweet (or semi-sweet) chocolate, chopped
1 cup coffee, brewed and strong
8 extra large eggs
1 cup sugar
1 tablespoon vanilla

Preheat oven to 350 degrees.

Butter the sides and bottom of a 10 inch spring-form pan, liberally, set aside. (Wrap aluminum foil around pan, from bottom, in case of leaks)

In the top of a double boiler combine butter, chocolate, and coffee and melt slowly. Stir occasionally until smooth. (Alternatively, put all into top of double boiler & cover with plastic wrap. Heat over warm but not boiling water until chocolate begins melting, then whisk smooth.) Remove from heat and let cool (at least 10 minutes–probably warmer than room temperature, but not hot).

Mix until frothy eggs, sugar, and vanilla. Slowly whisk eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour. Cool on a wire rack to room temperature. Run a knife around edge. Remove the side of the pan, cover with plastic wrap and refrigerate overnight. (Um, yeah, that’s what the recipe says, but I don’t think I’ve ever managed to not eat it the same day.)

Very good when dusted with powdered sugar, or can be eaten plain.

What kind of chocolate do you like best? Or what else are you grateful for today?

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  1. Oooh, that sounds so decadently delicious. Thanks for sharing. Mmm.

  2. Note to self: buy springform pan and try this recipe. πŸ˜‰

  3. Mmmm, definitely a keeper! Coffee goes so well with chocolate too.

  4. Erin, yes, I have a brown quilted coat. I love wearing brown because I think it compliments brunettes. Hadn’t thought of the chocolate colored outfit until your post!
    Catherine Stine’s Idea City

    • I never liked wearing brown when I was younger because it made me feel all monochromatic. Not interesting at all. Now I’m not monochromatic, no matter what I wear. πŸ˜‰

      Thanks for dropping by and commenting.

  5. I have to admit, I never had a piece of my friend’s birthday cake because I don’t like chocolate. Her cake was a one foot tall chocolate cake with chocolate icing… Definitely epic.

    • Lots of different tastes in the world. πŸ™‚ When I got married, we had a second cake that was lemon flavored because I knew not everyone would like the chocolate and raspberry that I wanted.

      Thanks for commenting!

  6. There’s a magazine dedicated to chocolate? Whoa.
    I went with peanut butter cups today.

    • At the very least, there used to be. I haven’t seen any issues for a while.

      Mmm. Peanut butter cups! I recently discovered the unwrapped mini ones in the candy aisle. Absolutely deadly because you can just pop a handful in your mouth.

  7. Ohhh, the orange chocolate. Forgot about that.
    I’ll stay away from the recipe, though. Lynn+kitchen=disaster! πŸ™‚

  8. I think I gained two pounds just reading that receipe. Mmmmmm.

  9. I might have to invest in a double boiler just to make this! Also, I don’t know what chocolate oranges are…

  10. Is this the recipe we looked and looked for a few years back?

  11. My mouth watered just at the mention of chocolate torte. Yum!

  12. Home baked cookies are hard to resist, but brownies are my ultimate downfall. The ones at Panera are pretty good, but if I bake ’em? I need to avoid the scale for about a week.

    • Mmmm. Brownies. My secret for extra rich fudginess: use olive oil for up to half the oil called for in the recipe. They come out super moist and fudgtastic. (Oh, and a little bit heart healthy, too! πŸ˜‰ ) Also, strained raspberry preserves mixed into the batter is fabulous. (Are you baking yet?)

  13. Chocolate torts are good for breakfast, right? πŸ™‚ I love the orange chocolate too. Thanks for joining the blogfest!

    • All chocolate is good for breakfast! When I lived in Berkeley, I occasionally timed my walk to Cal so that I arrived at Café Roma just as they removed the chocolate croissants from the oven. Warm, melty goodness.

      My pleasure to join. Thank you for being a host!

  14. That torte sounds delicious. Have to give it a try. Thanks for posting the recipe.

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