Chocolate Tort

• 8 Large Eggs
• 2 Unsalted butter sticks
• 8 oz. Bittersweet Baking Chocolate
• 8 oz. Semisweet Baking Chocolate
• For dark replace semisweet with unsweetened.

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

eggs, butter, bittersweet baking chocolate, chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-tort-51920601 (may not work)