Chef Teddy Flourless Chocolate Torte

Directions

1. Preheat your oven to 325 F spray pan
2. Line the bottom of pan with parchment paper
3. If you don't have a double boiler use a medium
4. saucepan of water bring it to a simmer.
5. Combined the chocolate butter and bourbon
6. in a silver metal bowl over the simmering water
7. stir every few minutes until smooth.
8. Combined the eggs sugar and vanilla, in a
9. electric mixer until thicken and pale yellow
10. for about 8 minutes.
11. Fold about 1/4 of chocolate mixture into the egg mixture
12. repeat this process a few more times until the chocolate has been
13. fold into the mixture.
14. Pour the mixture into the prepared pan, put foil paper around
15. the outside of the pan, use another pan as a water bath with
16. half way around the pan.
17. Bake until the cake is slightly risen for about 25 to 30 minutes.
18. Remove cake from the water bath, cover with plastic wrap let it cool on a wire rack for 20 minutes and refrigerate overnight.
19. Remove from the refrigerate and pour the chocolate ganache over
20. the torte, start from the center of the cake and work outward.
21. 8 ounces of semisweet chocolate roughly chopped
22. 1 cup heavy cream, Place the chocolate into a medium bowl.
23. Heat the heavy cream in a small saucepan over medium heat.
24. bring to a boil, keeping a close eye on it avoid boiling over.
25. When the heavy cream has come to a boil, pour over the chopped
26. chocolate, and whisk until smooth. allow the ganache to cool slightly before pouring over the torte. When ready to serve slice and sprinkle confectioners sugar on top,