Exquisite Flourless Chocolate Torte with
Godiva White Chocolate Whipped Cream

Ingredients
6 ½ oz unsweetened chocolate chopped
6 oz bittersweet or semi sweet chocolate chopped (not unsweetened)
1 ½ cups sugar (divide the sugar into 1 cup and ½ cup)
½ cup plus 2 T water
¾ cup unsalted butter, softened, cut into cubes
6 large eggs
confectioners sugar
Garnishes: Fanned Strawberry
Godiva White Chocolate Whipped Cream

Directions
Preheat oven to 350 degrees. Tightly wrap springfoam pan with 3 sheets of heavy duty foil. Line bottom of pan with parchment paper. Spray with non stick spray.

Combine both chocolates in metal bowl. Set over saucepan of simmering water and stir just until melted; remove from over water.

Bring one cup sugar and ½ cup plus 2T water to boil in saucepan over medium high heat, stirring until sugar dissolves and syrup forms. Gradually stir hot syrup into melted chocolate (mixture may look curdled and gets harder to mix) Add butter; whisk to blend.

Using electric mixer, beat eggs and ½ cup sugar in bowl; blend well for about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to cake pan and put into bain marie.

Bake approximately 50 minutes until wooden skewer comes out with moist crumbs attached. Remove cake pan from ban marie. Remove foil and cool on wire rack.

Transfer cake to platter; dust with confectioner sugar. Garnish with fanned strawberry and small rosette of Godiva white chocolate (liqueur) whipped cream.

Chef’s note: This is a very rich cake and guests will be quite satisfied with a very small serving.