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Makes one 8-inch torte, serves many (or one if you're not keen to share...)
1 pound (454 grams) bittersweet chocolate (fine quality that you love eating, no higher than 62%)
227 grams unsalted butter, room temperature
6 large free range eggs (300 grams, out of the shell), room temperature if possible
Prepare a plate covered with greased plastic wrap.
Run a thin metal spatula around the sides of the torte to release the sides.
Place the plastic-wrapped plate on top and invert the torte onto it. Heat the bottom of the pan and remove it.
Peel off parchment and flip the torte onto the serving plate.
Accompany with fresh cream and raspberries.
[Recipe found on Food 52]