Directions for: Flourless Chocolate Chile Torte
oz semisweet chocolate
lb. (2 sticks) unsalted butter
tsp Cayenne pepper
1. Preheat the oven to 350°F (175°C) F. Grease or spray a 9- or 10-inch pan.
2. Melt the chocolate and butter in a double boiler boiling gently and stirring with wooden spoon until completely melted. Add cayenne. Set aside.
3. Lightly beat the eggs and stir them into the melted chocolate mixture.
4. Pour the chocolate mixture into your pan, cover with foil, place in a large roasting pan. Pour tap water into the roasting pan until it covers about one-half of the cake pan. Cook for 30 to 35 minutes and set out to cool. Once cool, place in the refrigerator overnight and serve the following day. Cut into round or square shapes with a cookie cutter or wet knife and serve with garnish of your choice.