Chocolate Tort

Directions

1. 1
   Grease the sides of a springform pan
2. 2
   Line the inside bottom with parchment paper
3. 3
   Cover the whole bottom with foil
4. 4
   Melt chocolate in a double boiler (bain-marie) stirring frequently
5. 5
   Add butter to chocolate to melt, stirring until smooth
6. 6
   Whip eggs at medium/high speed until pale yellow and volume doubles
7. 7
   Fold 1/3 of the eggs into the chocolate
8. 8
   Fold 1/2 of the remaining eggs into the chocolate
9. 9
   Fold the remaining eggs into the chocolate
10. 10
    Place the mixture into the springform pan
11. 11
    Cover the top with foil
12. 12
    Place into a pan with boiling water covering half of the springform pan
13. 13
    Bake at 325F until edges are slightly brown (20-22 mins)
14. 14
    Keep springform in the fridge until 30 mins before serving.