Glazed chocolate torte

The Globe and Mail

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torte

1/4 cup butter

4 oz semi-sweet chocolate

4 eggs, separated

1/2 cup sugar

1/3 cup cocoa powder

1/4 cup Grand Marnier

glaze

4 oz semi-sweet chocolate

2 tbsp Grand Marnier

1/4 cup butter

Method

To prepare torte: Preheat oven to 325F.

Line bottom of 8-inch springform pan with parchment paper and butter sides.

In double boiler, over simmering water, combine butter and chocolate until melted. Set aside to cool.

In medium bowl, beat together egg yolks with 1/4 cup sugar. Add cooled chocolate, cocoa and Grand Marnier.

In small bowl, whip egg whites until soft peaks form. Add remaining sugar and beat until stiff peaks form. Gently fold into chocolate mixture.

Pour into prepared springform pan and bake about 35 minutes.

Remove from oven and run knife around edged. Set aside and allow to cool in pan. Remove sides and invert onto serving plate.

To prepare glaze: In double boiler, over simmering water, combine all ingredients, stirring until glossy. Set aside to cool. Spread over cooled torte, covering sides. Refrigerate until glaze is firm.

Serve at room temperature.