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Flourless Chocolate Tort

Round and sweet for the New Year


  • 6 oz. (1.5 sticks) unsalted butter
  • 12 oz. unsweetened chocolate
  • 6 eggs
  • (optional) 1 tsp. Cointreau or Grand Marnier or rum or brandy, or 1 Tbs. espresso
  • ¼ tsp vanilla
  • ½ cup sugar
  • 1/8 tsp. kosher salt


  • Heat oven to 350°. Butter a springform pan.
  • Chop chocolate and butter into ¼ slices.
  • Melt butter and chocolate on low heat, stirring in one direction and watching carefully to be sure it doesn't scorch.
  • Whip eggs, sugar, liqueur, vanilla and salt, using stand mixer or KitchenAid beating paddle, on a fairly high speed, until thick -- about 7 minutes.
  • Mix half of the melted chocolate into the whipped eggs. Try to avoid breaking too many bubbles. Then just barely fold in the remaining chocolate.
  • Bake in buttered spring form pan 35-45 minutes, until top is solid and a knife comes out clean.
  • Cool before attempting to remove pan.
  • Serve hot, room temperature or cold, as is or topped with cocoa or whipped cream, or frosted (very gently) with a mixture of ½ melted chocolate and ½ sour cream.

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