Chocolate Torte

Ingredients


12 oz Carenero Superior Cocoa liqueur
6 oz sugar
1/2 lb unsalted butter
6 large eggs


Roast 1 1/2 pounds of Carenero Superior. I like this cocoa bean roasted to about 320 F in 15-20 minutes. Crack and winnow the beans or just use your Champion juicer to grind the cocoa beans into liqueur and separate the husk. Stir in the sugar while the it is still warm.

Alternately, just heat your sugar, cocoa liqueur (solid, if you did the grinding another day) and butter over low heat (or better yet a double boiler or pan of water) until smooth and melted.

In a large bowl, heat the eggs gently over a pan of simmering water until just warm to the touch. Beat the eggs until triple in volume.

Fold in 1/2 of the eggs into the chocolate mixture until almost incorporated. Blend in the remaining eggs just until there are not streaks.

Pour into an 8" spring-form pan, lined with wax paper, coated with butter and dusted with cocoa powder (or whirly bladed cocoa nibs since we are using fresh chocolate here). Set the pan in a larger pan with 1" of hot water in it. Bake 5 minutes at 425 F, then cover with aluminum foil and bake another 15 minutes. Remove from the oven and let cool for at least an hour. Refrigerate for another 3 hours before unmolding.

I personally like to top this with a fresh chocolate syrup