- 2 cups semisweet chocolate chips
- 3/4 cup unsalted butter
- 6 large eggs
- 12 tbsp. sugar
- 2 tsp vanilla
- 1/2 cup whipping cream
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup dark corn syrup
- Line a spring-form pan with buttered wax paper. Wrap the outside with foil. Stir the chocolate and butter over low heat until smooth. Cool to lukewarm stirring often. With electric mixer beat egg yolks and 6 tbsp. of sugar until very thick and pale in color (approx. 3 min). Fold the cooled chocolate mixture into the yolk mixture and then fold in vanilla. Beat the egg whites separately to soft peaks. Gradually add sugar and beat to medium peaks. Fold the egg whites into chocolate mixture in 3 parts. Pour into prepared pan and bake at 350 degrees approximately 50 minutes until puffed and cracked. When tested crumbs, should be moist. Remove from oven and with paper towels in hand press down on the top of the torte to an even thickness from the sides to the center approximately 2 inches in thickness overall. Remove pan sides and invert onto serving plate taking wax paper off.
- Heat cream and corn syrup to simmer. Remove from heat and add chips and whisk until melted and smooth. Spread 1/2 cup of glaze on the top and sides of torte and put in the freezer 3-5 minutes until set. Spread with remaining 1/2 cup and chill in refrigerator 1 hour. Serve at room temperature. Can be made 1 day ahead.