Flourless Chocolate Torte

Hey Whiskers,
So I feel like in life these days needs a little (ok a lot) of chocolate to keep things in perspective. This torte(yes I feel posh just typing that) is flourless which just means more chocolate less carbs-win win in my books. I made this for my close family friend and everyone devoured it. You don't have to use a springform pan, I left the recipe with it but I made it in a cardboard baking tin and worked great, fridayI froze it right when it cooled off and then defrosted it in the fridge Friday evening. While it seems complicated and like a lot of work, it's actually way simpler than it seems. So get together with your friends or family and enjoy this cool chocolate dream. Till next time, keep whisking up love and happiness to those around you
Sam

Flourless Chocolate Torte

YIELD: 18 slices (a little goes a long way!)
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 55 minutes

Ingredients:

• 9 ounces good-quality dark chocolate (65% or higher), finely chopped
• 9 ounces (18 tablespoons) unsalted butter -- I used margarine
• 1 1/2 cups granulated sugar
• 7 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 teaspoon whiskey (or any type of alcohol you prefer) 

Directions:

1. Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
2. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
3. Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
4. Pour the batter into the prepared pan. Bake 30-35 minutes until the torte jiggles slightly in the middle 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 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
5. Make Ahead: This recipe can be made up to 1 day in advance and stored in the refrigerator. To freeze, let cool completely, press a sheet of plastic on top of the torte, and place in an airtight container. Freeze for up to 3 months. Let thaw overnight in the refrigerator. Dust with powdered sugar right before serving.