FLOURLESS CHOCOLATE
TORTE WITH CRÈME
ANGLAISE

Chocolate Torte

1 pound semisweet chocolate

1/2 cup water

2 cups sugar, divided

1 1/2 cups melted unsalted butter

6 eggs

2 cups heavy cream

Crème Anglaise

1 cup heavy cream

2 tablespoons vanilla

5 egg yolks

1/2 cup sugar

For the torte, preheat the oven to 350°. Grease one 10-inch round pan. Melt the chocolate in a double boiler over medium heat. In a small saucepan, heat the water and 1 1/4 cups of the sugar together until it reaches a boil and the sugar has dissolved. When the chocolate has melted completely, add the butter and the sugar mixture.

In a small bowl, beat the eggs, cream, and the remaining 3/4 cup of sugar together. Fold the egg mixture into the chocolate and pour into the prepared 10-inch pan. Place the pan into the oven. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

For the crème anglaise, in a small saucepan, bring the cream and vanilla to a light simmer. In a large mixing bowl, beat the eggs and sugar until smooth. Add half of the cream to the egg and sugar mixture and stir constantly until completely combined. Slowly add the cream and egg mixture to the remaining cream. Stir constantly over low heat. Remove from the heat when the sauce is slightly thick.

To serve, spoon the crème anglaise over the torte.

Makes 12 servings.